Organic Dill Pickles
Kalelujah Salad with Heirloom Tomatoes
Today I have been busy harvesting and distributing vegetables and flowers to Jake’s preschool, neighbors, friends, and our very own lucky kitchen (word is bond). Today, I picked heirloom tomatoes, artichokes, fennel, zucchini, arugula (rocket for my UK crew), kale, and peppers. Summer is in full swing. I love Farmer’s Market, but this is the bomb, for real (doe).
Kale Salad. Yup yup. Word to your Mother Earth. Apologies, I’m feeling a lil’ old school hip hop today. I figure I’ll roll with it until I get it out of my system. I promise I won’t get into talking about my spinning rims (I drive a VW, worry not). I could artlessly dole out another salad recipe (is this art? erm, worried), and bail on you, but I figure you’re here because flipping through a book is a lot less fun. I’ve obviously gotten a bit too much sun today….
So Kale Salad. Let’s have another go, shall we? I call it Kalelujah (pronounced kah leh loo yah) Salad because when I finally plucked up the courage to try a raw kale salad, I immediately had that “Halelujah, praise be to the Green Gods” moment. Why had I waited so long? Why had I steamed this vegetable for years? This salad is so tasty, full of vitamins, and pure energy. It’s sooo good, and so good for you.
Many of you may not be on the late freight on this one. You may be thinking, “I’ve been eating raw kale for years.” Well, ya got me there kool katz. I have no problem whatsoever sharing this with my readers. I could go on acting like an expert, but I live in the spirit of “you learn something every day.” If I pretend to be something I’m not, then life becomes an utter drag. Down to earth is where I’m from, and down to earth is where I’ll stay. Thankfully that’s where all the vegetables are. Word up.
Kalelujah Salad with Heirloom Tomatoes
3 cups raw kale rinsed, deveined, and ripped into bite sized pieces
4-5 heirloom tomatoes quartered
mixed sprouts (on the cold shelves in most health food stores)
Dressing
one ripe avocado deseeded and chopped
juice of half a lemon
1/2 cup good quality olive oil
sea salt to taste
1. Put the kale into a large bowl or serving plate. Squeeze lemon juice over the salad, then drizzle with olive oil. Add the chopped avocado and sprinkle with salt.
2. By hand, mix the kale with the dressing ingredients (this is the only way to get a good mix) until the leaves are evenly coated.
3. Add the chopped tomatoes to the salad and sprinkle with the mixed sprouts. Toss and serve.
Related posts:
I wanted to lighten up this week. As the weather turned, I had a craving for a few carb-driven recipes in the last month. Undeniably, there shouldn't be any guilt eating veggie meatballs with pasta, or healthy nachos, but we need to keep our ...
Mexi Cali Tofu Salad came along in an unplanned, natural way, just bumbling along in the kitchen, incorporating the flavors of Mexico with a healthy California twist. I like to shake things up, and break out from the old routine, so my week ten...
Cool and refreshing, the East West Salad is also remarkably filling, thanks to the addition of ginger-grilled tofu. For the best flavor, marinate the tofu overnight in the tangy ginger inflected soy sauce. For my friends that are allergic to peanu...
Your hip-hop comments are giving me a chuckle. I love reading your blog.
This is a super-good healthy food, my kind of dishes… very colorful and vitamin-full!!