In this colorful salad, lemongrass adds an aromatic lemon flavor to coconut dressing which combines beautifully with fresh blackberries, raspberries and hearty kale. Fresh mint leaves are a surprising addition to the mix of flavors and textures.
- 1 Cup mint, finely chopped
- 1 1/4 Cups cooked quinoa
- 1 Package (6 ounces or 1 1/3 cups) Driscoll's Blackberries
- 1 Package (6 ounces or 1 1/3 cups) Driscoll's Raspberries
- 1 bunch Lacinato kale
- 3/4 Cup coconut milk
- 2 Teaspoons apple cider vinegar
- 1 Tbsp. agave nectar
- 1/2 stalk lemongrass
- Salt to taste
Bruise the lemongrass stalk with the spine of a chef knife.
Simmer lemongrass and coconut milk together for 10 min. Let stand to cool. Remove and discard lemongrass stalk.
Whisk apple cider vinegar and agave nectar into coconut milk mixture. Season with salt to taste.
Roll the kale leaves into a cigar and slice into fine ¼ inch shreds. Gently toss kale, loosely packed mint, quinoa, blackberries and raspberries together, and then add just enough dressing to coat the salad. Serve immediately.