Kohlrabi Kale Quinoa Salad

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Serves:

8-10

Prep Time:

15 minutes

Cook Time:

10 minutes

Salad Ingredients

3 large Kale Leaves, de-stemmed and chopped
1 Tbsp Coconut Oil
1 large Kohlrabi Bulb, shredded
2 large Green Onions, chopped
1 cup Dried Cranberries
½ cup Walnuts, chopped
2 cups Quinoa, cooked and cooled
1 large Lemon, juiced
2 Limes, juiced
¾ cup Olive Oil
Salt and Pepper to taste

Optional Ingredients

2 Lemons (for garnish)
2 Limes (for garnish)

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Doshas Pacifies

Pitta, Kapha

Best in:

Gunas:

Cold, Light

Instructions

Massage the Kale
- Place the chopped kale in a large bowl.
- Drizzle with the coconut oil and massage the leaves for 1–2 minutes to soften their texture.
Combine Main Ingredients
- Add the shredded kohlrabi, chopped green onions, dried cranberries, walnuts, and quinoa.
- Stir gently to mix.
Dress & Season
- In a separate small bowl, whisk together the lemon juice, lime juice, and olive oil.
- Pour the dressing over the salad ingredients.
- Season with salt and pepper, adjusting to taste.
Chill and Serve
- Garnish with extra lemon or lime slices if desired.
- Cover and refrigerate the salad for about an hour before serving to let the flavors meld.
- Enjoy chilled or at room temperature.

Chef’s Tip

For a bit of extra zest, add a pinch of chili flakes or a dash of cayenne.
If you prefer more sweetness, choose unsweetened dried cranberries or add a drizzle of honey.
You can substitute other leafy greens or crunchy vegetables to customize this salad for your taste or what’s in season.

Recipe Analysis from an Ayurvedic & Western perspective

This salad brings together multiple tastes and textures for a balanced meal. Kohlrabi, with its mildly sweet yet faintly bitter profile, helps cleanse and revitalize, while providing ample vitamin C and fiber. Kale lends earthy grounding energy, making it useful for stabilizing Vata, but its slightly bitter note also aids in gently cooling Pitta. Quinoa, considered a light yet protein-rich grain, further adds a sustaining quality that is easy to digest for most doshas. Dried cranberries contribute a hint of tart sweetness, while walnuts offer healthy fats to nourish the tissues (dhatus). The citrus dressing—made with lemon and lime—brightens the flavor and aids in digestion, preventing heaviness. Overall, this refreshing salad is best enjoyed in the warmer months or whenever you need a light, satisfying meal that nourishes body and mind.