Tri-Green Salad with Crispy Oatmeal

Tri-Green Salad with Crispy Oatmeal

By Mueller Market Chef Julia Whitehorn

Ingredients:

• Curly Kale (Bouldin Food Forest)

• Dino Kale (Southern Star Farms)

• Strawberry Basil Oatmeal ( Oatmeal and Company)

• Parsley (VRDNT Farm)

• Cucumber (VRDNT Farm)

• Strawberries (Bernhardt’s Farm)

• 1/3 cup tahini

• 2 tablespoons dijon

• 2 tablespoon ACV

• Water to thin

Directions

• Begin to prepare stovetop granola by heating a medium saucepan over low heat

• Combine oatmeal mix with coconut oil and honey

• Transfer to pan and press the mixture down to form clusters

• Keep an eye on it and flip as it turns golden brown (about 3-4 minutes)

• Trim kale leaves along the stem of the leaf and roughly chop

• Add chopped kale and parsley to a large bowl and massage with dressing until kale leaves become soft and tender

• Toss with chopped strawberries and cucumber

• Sprinkle with crispy granola and enjoy!