Having been inspired by Jo Robinson’s book, in which we learned that purple vegetables are great for you, I have been compulsively buying purple/red vegetables when they look good at the super market or, even better, at the local farmers’ market on the weekends. Last night, I made a refreshing and summery salad from red cabbage, red kale, red onions, basil and toasted pecans dressed in a lemon tahini dressing. The recipe yields quite a lot of salad, but trust me, you will eat it, it is so light and delicious! The salad will keep for a day or two in an airtight container.
eat. live. paleo. 