Wednesday, September 4, 2013

Fast, Easy, Versatile Marinated Kale Salad Technique

I've been so busy these past few days preparing for the Jewish New Year celebration that is about to begin. Double batches of Vegan casseroles like this take on Lebanese Kibbie along with the uber traditional Carrot and Sweet Potato Tzimmes (Jewish or not, you've got to give that one a try--it's ah-ma-zing!) are filling up all of my available refrigerator space. Just omit the oil from those recipes and you are good to go.

But before I sign off of the Internet for the next few days, I want to mention something that I tried for the first time a few weeks ago. It was inspired by a Vegan cookbook author and blogger named Allyson Kramer.

She had me at figs.

You see, I had a bunch of very ripe figs on my counter that morning and while I could have just munched on each sweet, perfect fig as the day passed, I saw this salad. And I knew I had to make it for lunch that day.

So I did.

But what happened was more than just fig magic.

I learned a whole new technique (new for me, at least) for preparing salad that I just have to think can only become a regular thing in Healthy Girl's Kitchen. Why? Because it's so fast, so convenient, so healthy, so versatile and so delicious that there's just no letting this one go.

Prepare the salad base in minutes and then just throw in whatever else you have in your kitchen and pantry that floats your boat. I've listed loads of ideas below.

Marinated Kale Salad Base and Add-ons
serves 2 as a main course, 4 as a starter

print me!

10 ounces washed and chopped curly kale (Trader Joe's sells a bag of this in my region and I believe many others)
1 ripe avocado
juice of one large lemon (3-4 Tbsp)
1/4-1/2 tsp salt (or not)
6 ounces other salad green such as spinach, arugula, or mixed greens

Place kale, avocado flesh, lemon juice and salt into a large bowl. With clean hands, squeeze ingredients over and over until they are well incorporated and kale has shrunk considerably. Add choice of salad greens and stir.

Then load your salad up with any or all of the following:

fresh fruit (peaches, figs, apples) sliced or chopped
pomegranate seeds
currants or raisins
sunflower seeds or pepitas
fresh vegetables, chopped or grated: carrots, tomatoes (especially those Sungold ones!), cucumber, raw beet, etc.

For all of you celebrating, have a Sweet and Healthy New Year! And for those of you that are not, have a great day! (To leave a comment/view the comments section, please click on the title of this post.)

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