This kale salad was genius. They used baby kale, so no tough curly stuff, and added Israeli couscous, green apple, jicama, pomegranate seeds, avocado, thin slices of red onion, and blueberry dressing. There was crunch from the pomegranate, crispness from the apple and jicama, some bite from the red onion, creaminess from the avocado, a little pasta element from the couscous pearls, and a nice color and flavor from the blueberry vinaigrette. This was a refreshing, interesting, and satisfying salad.
Location: Low Desert, 1775 E Palm Canyon Drive, Ste 405, Palm Springs, California. Date: May 2, 2023.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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