Summer Salad

A fresh, healthful and delicious way to enjoy the seasonal bounty

By Jordan Champagne Photography By Margaux Gibbons

Serves 2 for a meal or 6 as a side salad

This is one of my favorite summer salads for a picnic or a potluck. It is light and packed with nutrients and protein and will fit most everyone’s dietary needs. Quinoa and millet are two grains containing some of the most digestible proteins on the planet. The kimchi or sauerkraut is alive with beneficial bacteria that help you digest your food properly and absorb all of those delicious nutrients; they also add a flavor punch. All of this is a wonderful canvas for fresh, ripe heirloom tomatoes and avocados.

½ cup quinoa ½ cup millet 1 cup kale, finely chopped 3 tablespoons olive oil or flax oil 1 teaspoon salt Black pepper 1 heirloom tomato, cut into chunks 1 avocado, cut into ½-inch chunks 1 cup kimchi or sauerkraut 1 tablespoon preserved lemons, diced (optional) ½ cup parsley, finely chopped (optional) Cook quinoa and millet together in 2 cups of water at a medium simmer for 30 minutes with the lid on. Meanwhile, chop kale and parsley finely, either on pulse in a food processor or by hand. Cut heirloom tomato and avocado into chunks. Mince preserved lemons. Once grains are finished, toss all ingredients in mixing bowl. The salad is ready to serve but can be refrigerated for up to 2 days.

Jordan Champagne is the co-owner and founder of Happy Girl Kitchen Co. She has a passion for preserving the local, organic harvest and loves sharing her secrets at workshops she teaches in Pacific Grove and Oakland.