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.
Directions
- Squash the lemon grass with the back of a large knife.
- Infuse the lemon grass in the coconut milk in a small pan on low heat.
- Leave to cool down.
- Take the lemon grass from the pan.
- Mix apple vinegar and agave syrup with the coconut milk and bring to taste with salt and pepper. - Role up the kale leaves and cut into fine strips.
- Combine the kale, mint, quinoa, blackberries and raspberries and add the dressing.
