Yellow Recipes: Indian Summer Salad

 Summer's for eating fresh food, for bike rides with friends, and for nights filled with lots and lots of laughs.

...Indian Summer's not much different.

Now that fall's within reach, we're loving that our garden's still full of fresh greens, that we can feast on heirloom tomatoes from the Long Beach Farmer's Market, and that a salad with homemade croutons is a perfectly acceptable meal.

Indian Summer Salad

[serves as many guests as you have]

Kale, 1/c green + 1/2 lacinato

Purple Cabbage, 1/2 head

Heirloom Tomatoes, 1 large chopped

Golden Beets, 1 chopped into very thinly

Cilantro, 1/2 cup chopped

Manzana Chile Pepper, seeds removed and chopped very small

Croutons {see below}

Dressing: Bragg’s Liquid Amino Acids + Apple Cider Vinegar + Garlic

Sea Salt + Cracked Black Pepper

Optional: finish with a squeeze of fresh lemon

– To Assemble –

In a large wooden bowl, combine all the kales, cabbage, tomatoes, beets, and cilantro. In a separate bowl, create a dressing with vinegar, bragg’s, chopped garlic, chopped chiles, a crack of pepper and a dash of salt.

Use your hands to toss everything together.  Squeeze a little lemon on top to brighten everything up.

- The Croutons -

Stale Bread, cut into cubes

Coconut Oil, or olive if you prefer

Garlic, thinly sliced

Sea Salt + Cracked Pepper

Atop a cast iron skillet or flat top, heat the oil and garlic. Add the bread and season. Toast all sides of the bread. 

Let the croutons cool, or add them to the salad warm if you’d like to wilt your greens.

Enjoy! Yellow Love.