To say we had a good crop of kale this past summer would be an understatement. I don’t know what the husband was thinking, but after a while, we couldn’t give the stuff away.
I’m not a huge kale fan (and apparently no one else is around here) but it does contain a great deal of nutritional value. After adding it to my smoothies, I got a bit more creative and made this salad with the tenderest of kale leaves. Yes, the smaller leaves are tender enough to not require 10 minutes of chewing for each mouthful. They did not require a massage either. Seriously–who has time to massage their greens??
If you are fortunate enough to have a delicate version of kale available, try this salad! It’s covered in creamy avocado dressing, which makes everything taste delightful, even kale!
A KISS OF KALE SALAD
Fresh Salad Ingredients:
10 medium leaves baby kale, de-stemmed and finely chopped
2 sweet, red garden onions, chopped
1/4 finely diced red pepper
1 grated carrot
1 cooked sweet corn on cob, kernels sliced off
Kissable Salad Dressing:
1/2 mashed avocado
125 ml warm water
5 ml cumin
Juice of half a lime
Salt & Pepper to taste
Mix it all in a pretty bowl:
- Lightly toss all salad ingredients in your most colourful bowl because it makes salads more pleasurable.
- Mix all dressing ingredients in a mason jar and get shaky with it. If that’s not your style, blend with a hand blender until creamy.
- Drizzle dressing lavishly over your salad and eat up all those vitamins, minerals, and enzymes that make you feel like a ballet dancer flitting across a field of flowers (or something like that).
And yes, I completely forgot to take a photo of my finished salad. I guess I was hungry.
Instead, here’s a photo of a soapy smiley face that greeted me one day after I picked a wet glass up off the countertop. Although cockeyed, which naturally suits 2020, I appreciate a nice, unmasked smile just the same.
Stay tuned for another vegetarian delight next month. Until then, save a pumpkin and drink a caramel macchiato!