I don’t know about you, but I’m seriously craving vegetables right now. Salad in particular. Bring on the raw, crunchy, non-holiday food!
I was flipping through the Salad section of my blog and found an old post that inspired me to make a kale salad with avocado and dates for lunch. It was fabulous – and I can’t wait to make these other recipes in the coming few days.
If you don’t have poppy seeds, just leave them out. This salad is also great with goat cheese in place of feta.
Out of laziness I omit the anchovies and garlic, and just add some sliced green onions instead. This provides a little potent flavor without requiring a food processor to make the dressing.
Add some cooked brown rice or other grain to turn this salad into a main meal.
The keys to a good kale salad
- Remove the stems and ribs from the kale leaves – these are a little too tough to eat raw
- Use a decent amount of acid (citrus or vinegar) + salt in the dressing
- Let kale “marinate” for at least 10 minutes in the dressing, tossing occasionally, to help soften it
- Black kale – the non-curly kind, also called Dinosaur kale – makes especially delicious salads