Co-Op Kale Salad

Submitted by: Jessica Cunha
Original Credit: Grow, Eat, Cook by Willi Galloway

Serves 4

Ingredients:

  • 12 dino kale leaves, tough stems removed and leaves sliced crosswise into 1/4-inch-wide ribbons
  • 1 large carrot, julienned
  • 1 very ripe large avocado
  • 1 garlic clove, minced
  • 3 Tbs freshly squeezed lemon juice (from about 2 small lemons)
  • 2 Tbs olive oil
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/4 tsp sweet Spanish paprika
  • 1 1/2 tsp harissa or another hot sauce, such as Sriracha
  • salt
  • freshly ground pepper
  • 2 Tbs sunflower seeds

Directions:

In a large salad bowl, toss the kale and carrots.  In a separate mixing bowl, mash the avocado well and add the garlic, lemon juice, olive oil, spices and hot sauce.  Mix until the dressing is very smooth.

Scrape the dressing into the bowl with the vegetable and mix with your hands, massaging it into the greens until everything is well combined (this is messy, but it helps to soften the kale’s texture).  Season to taste with salt and pepper and refridgerate the salad for at least two hours, but preferably overnight.  Fold in the sunflower seeds just before serving.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s