I think I’ve already tried pretty much all raw vegan salads from PCC deli. All of them are very good, but the best and absolute best for me is always the Emerald City salad. I bought fennel before to use in my salads, but wasn’t particularly impressed. However this salad opened up the idea of how awesome can fennel be in salads and how great it pairs with deep collard greens and lime juice. So thanks to PCC, this is now my major go-to salad – I sometimes even make a huge container of it for a few days ahead and keep in the fridge as it refrigerates wonderfully and only gets better. The original recipe from PCC also calls for red bell pepper, swiss chard and cooked wild rice (which always falls to the bottom of the container anyways making it easy to avoid cooked ingredient when buying from the store). I usually also add the pepper and chard, except for this time there was none left. As for the cooked rice I of course replace it with hemp and sesame seeds. Despite of not having bell pepper and chard this time, I must say I didn’t notice much difference and the main ingredients are definitely any collard greens, parsley, fennel and lime/lemon juice. Quite decadent and yet very inexpensive!
Kale Emerald City Salad recipe
- 3 large leaves dino kale
- 1 cup parsley
- about 2″ long English cucumber
- 2 tbsp finely shaved fennel
- 1 tbsp hemp seeds
- 1 tsp white sesame seeds
- juice of 1/4 lime
- dash of salt
Cut kale and parsley into small pieces, cube the cucumber, then mix all ingredients and pour lime juice on top.
This salad is extremely light yet filling, that’s why it also is my absolute favourite lunch when at work.