These days, we can’t get enough kale. Or quinoa. Or berries. Or salad. So what if you could get all four of these summery ingredients all piled high into one healthy meal? We know what you’d do. You’d be Instagramming the hell out of lunch—that is, if you could wait to dig in long enough to take pics. Straight from Mariposa Cruise’s Executive Chef Damien Wlodarczyk’s kitchen, here it is: The most delicious Kale Quinoa Craisin Salad this side of the Internet. Sweeeet. Sweet Summer Lunch- Kale Quinoa Berry Salad

KALE QUINOA CRAISIN SALAD 

WHAT YOU NEED

  • 1/2 pint fresh seasonal berries (use your favourite)
  • 1/2 cup Craisins
  • 2 bunches kale, washed and stems removed, leaves shredded or finely chopped
  • 1/3 cup roast pumpkin seeds or toasted sliced almonds
  • 1 cup cooked quinoa, cooled
  • 4 ounces goat cheese, crumbled

WHAT YOU DO

In a bowl, mix kale, Craisins, pumpkin seeds and quinoa toss well with one cup of dressing.  Top with fresh berries and goat cheese, refrigerate for up to 6 hours, or serve immediately.

SOUTHWEST STYLE CREAMY SALAD DRESSING 

WHAT YOU NEED

1/2 cup reduced fat sour cream or Greek yogurt

1/2 cup mayonnaise 1 lime, cut in half

1/2 teaspoon cumin

1/2 teaspoon ground coriander

1/2 teaspoon dried dill weed

1/2 teaspoon dried oregano

1/4 teaspoon ground chipotle chili powder

1/2 teaspoon capers, minced (if you have them if not then omit)

1 jalapeno, seeded and minced

1 tablespoon fresh cilantro, chopped

WHAT YOU DO 1. In a small bowl, whisk the sour cream and mayonnaise until well blended.

2. Squeeze the juice from one lime half into the white sauce mixture, then whisk thoroughly. You’ll want the consistency of a pourable, creamy salad dressing. If still too thick, add more lime juice from the other half. If too runny, add sour cream.

3. Add all of the spices, whisking to mix thoroughly. Add the capers, minced pepper and cilantro, and whisk thoroughly.

4. Cover the bowl with wrap and refrigerate for at least one hour – the longer the better overnight is best.

5. Serve chilled. Works as salad dressing with a kick or spoon white sauce over fish tacos or over fresh grilled fish and chicken or rice bowls.

Coming from the Westin Harbour Castle and 
the new Novotel in Vaughan, Mariposa Cruises’ new Executive Chef Damien Wlodarczyk is no stranger to the Toronto tourism scene. Tasked with revamping Mariposa Cruises’ menus, he’ll uphold the brand’s reputation as the culinary leader in Toronto’s harbour while elevating the dining experience with exciting new offerings. Specializing in Greek fusion cuisine, like 
seared sea scallops with wakame salad and Ouzo, Chef Damien worked in kitchens at two well-loved Ottawa restaurants before moving to Toronto. 

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