I know, I know, another kale salad. But I just love this combo. Sweet and earthy. Crunchy too. The best part is that I use both lemon and lime juice to massage the kale. Perfection.
Serves 1 to 2
1 bunch lacinato kale
The juice of 1/2 lemon
The juice of 1/2 lime
1/2 cup cashews
1/4 cup raisins
Salt, a pinch
Preheat the oven to 300. Toast the cashews until fragrant and browned, about 10 minutes. But keep an eye on them so they don’t burn.
Tear the kale off the stems and clean well. Cut or tear into small pieces.
In a big bowl, add the kale, avocado, lemon and lime juice, and a pinch of salt. Get in there with your hands and massage the whole thing together until the kale feels softer.
Grate the carrot. Slice the scallions and toss them into the kale along with the cashews and raisins. Mix well and Enjoy!
If you read this blog, you know how I feel about kale; it is just a little too bitter and earthy for me. But considering that it is s a nutritional powerhouse filled with fiber, calcium, antioxidants, iron, and other minerals, I figure out ways to incorporate it. I blanch it in dishes like my potato-apple-kale sauté or in pasta with caramelized shallots and kale which takes the edge off.
But, raw, not so much. And, here is why. I recently read an article about supertasters, people who are hypersensitive to the bitterness in certain foods, kale being a prime example. Finally, an explanation!
So I came up with this salad and dressing which is influenced by three of my friends: Rachel, Amy and Kim. The creamy avocado dressing, combined with the sweetness of raisins, the sharpness of scallions, and the kick of the lemon juice, makes for a delicious salad. Yeah!
makes 1 serving
1 stalk of curly kale
2 tablespoons toasted pine nuts
2 tablespoons golden hunza raisins
Creamy Avocado Tahini Dressing (makes almost 1 cup, even better the next day)
1/2 cup water
2 tablespoons tahini
2 tablespoons olive oil
1 tablespoon nutritional yeast (nooch)
1/4 teaspoon garlic powder
The juice of 1 lemon
S and P, to taste
Place all ingredients into the food processor and combine until smooth. Add more water if too thick.
Take the kale off the center rib and chop it finely. Thinly slice the scallions. Toast the pine nuts. Place everything into a big bowl including the raisins. Toss with as much dressing as you like. Enjoy!