Wednesday, July 11, 2012

Kale Salad (vegan, gluten-free)


Kale salad is a great way to start any meal and is especially suited to a summer barbeque.  The sturdy kale can stand the heat and can sit dressed for hours and even days if refrigerated.   Filling and packed with vitamins, it sure to make any health nut happy amongst the onslaught of hot dogs and hamburgers.

This salad can be augmented in a number of ways but my favorite way to enjoy it is in this simple state; kale, avocado, carrot, nuts and/or seeds, and a citrus dressing.  Add tomatoes, cucumber, and any other crunchy veggies to change the flavor and texture to your liking.   As for nuts and seeds you can add any you like.  My favorite combination with this salad is hemp seeds which are soft and nutty and sunflower seeds which add a nice crunch and complimentary flavor.  The citrus dressing is versatile too.  Replace one lemon in the recipe for a lime or for half an orange or grapefruit.


The Basics:

1. Chop kale into bite-sized pieces.
2. Dice avocado.
3. Grate carrot.
4. Add any or all of the following nuts and/or seeds; unroasted sunflower seeds, slivered almonds, sesame seeds, or hemp seeds.
5. Squeeze lemon and olive oil into a bowl, add salt and pepper and whisk.  Toss into salad.


Recipe:
1/2 bunch of kale
1 or 2 avocados
1 grated carrot
1/4 c. sunflower seeds
1/4 c. hemp seeds
2 lemons
1/4 c. olive oil
1 tsp. paprika
1 tsp. fine grated ginger
1 clove fine grated garlic
salt and pepper


Method:
1. Remove the stem and chop kale into bite-sized pieces.


2. Dice avocado.
3. Place in a veggies in a large bowl and add nuts and seeds.


4. In another bowl zest the lemons and then squeeze lemon for the juice (straining out the seeds), add olive oil, garlic, ginger, paprika, salt and pepper and whisk



Assembling the Mess:
1. Dress the salad in the lemon vinaigrette, toss and let sit at least 30 minutes to soften kale.
2. Toss once or twice again within that 30 minutes to make sure everything is uniformly coated.


ENJOY!





 

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