*Note to my carnivorous readers: Don’t desert me! David keeps telling me, “You need to post something with meat!”, and he’s right, though I don’t eat a lot of it these days. Coming soon- slow cooked Jalisco-style barbacoa.
Many times when David is on a business trip and I don’t feel like washing the dishes after cooking for 1, I raid the salad bar at Whole Foods Market. Last time I was there I stuffed my to go box with salad after salad. This kale salad won the award for best taste on that particular trip, and I was happy to find the recipe on their website. I can now make it any time I’m craving some greens. (Although I will still raid the salad bar when it’s just me around!) I do realize raw kale is definitely not everyone‘s cup of tea, but in eating raw vegetables, you are getting more nutrients, and who doesn’t love that? Those who haven’t had raw kale and are curious, this is definitely the way to say hello and introduce yourself. P.S. a food processor can make short work of the carrots and kale.
adapted from: Whole Foods Recipes
1 bunch kale, stemmed and finely chopped.
2-3 carrots, peeled and grated
1-2 avocados* (depending on how creamy you want the salad to be)
¼ cup thinly sliced red onion
2 tablespoons lime juice
2 tablespoons sesame seeds, toasted (or leave raw for a completely raw salad)
½ teaspoons shoyu, or soy sauce
Mash the avocado(s) in a large bowl (see avocado tips below) and stir in the lime juice, and shoyu. Add the kale, carrots, onion and sesame seeds and toss to combine. Taste and adjust seasonings if necessary. I always add quite a bit more shoyu and lime juice, it gives it a nice zip, but it’s up to you! Let the salad sit for 30 minutes or so, to marry the flavors and soften the kale.
I like Haas avocados which are available year round, but peak from April to September. Hold the avocado in your hand and gently squeeze it. An unripe avocado will feel like a rock, and an over-ripe one will feel wrinkly and loose. A perfectly ripe one will feel firm, but succumb to gentle pressure. You can always buy very firm ones and store them on the counter in a brown paper lunch bag until ripe enough to use.
Don’t bother with a peeler, it will make a mess. With a sharp knife, cut completely around the avocado lengthwise. Gently twist the two halves apart. Lightly smack the sharp side of the blade into the pit and work the pit out. (Or use a spoon, if you have rusty knife skills.) With a larger spoon, scoop out the flesh in one fell swoop, repeat with the other half. Lay the halves pit side down, then slice, dice, or mash depending on what you are using them for.