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Emerald City Salad Recipe

March 7, 2012

5574_124311632210_5581734_nThe other night I stopped at the PPC in Issaquah after a long day of work and decided to cheat at making dinner. I stopped by the Deli counter and took a good long look at all of the wonderful salads made in store. A salad on the bottom shelf caught my eye. It was full of leafy greens and veggies… Hmm. This might be the salad key to helping us get our daily veggie in-take up. I asked for a sample and I was floored. It was delicious. I’m not sure if I had ever had Swiss Chard or Kale before that night, but it was in this salad. The Emerald City Salad is the salad equivalent of Odwalla Superfood. It’s the greenest and healthiest salad I’ve ever had. I ordered a large tub of it and took it home and served it with grilled chicken breast and it was a hit and I was hooked.
If you’re looking for a way to increase your veggie intake, especially your leafy greens, then this salad is a great way to do it. The only caveat is that when you make it you’re going to need a really large bowl. The whole bunch of Kale and bunch of Swiss Chard makes a lot of Emerald City Salad. When I make this we typically eat it with dinner for a week straight.

Emerald City Salad: The healthiest Salad Ever


1 bunch of Kale (Dino or Purple Kale are the best)
1 bunch of Rainbow Chard
1 bunch of Flat Leaf Italian Parsley
1 Leek or Green Onion
1 Red Pepper
2 Tomatoes
1 Fennel Bulb

Hazelnut-Lemon Vinaigrette:


  • Finely dice the Italian Parsley.
  • Dice and/or Chop the leek, red pepper, tomatoes, and fennel. Add to the salad bowl.
  • Cut the stem of the swiss chard away from the leaf and cut it into small peices and add into the salad bowl.
  • Cut the stem of the Kale away from the leafy greens and dispose of them. They are tough and hard without much flavor.
  • Cut the Swiss Chard and Kale into small bite size pieces. Place in bowl and toss with the diced veggies.
  • Add Hazelnut Lemon Vinaigrette and toss until fully coating the greens.
  • Serve and Enjoy!
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