Tuesday, December 21, 2010

Cool Ranch Massaged Kale Salad

The ying and the yang, good v. evil, each action has a corresponding reaction, every rose has its thorn...we live in a world of opposites.

Remember my Hot Massaged Kale? Not to be outdone by Newton's third law, I developed a complimentary salad to answer to the spicy kick of the chipotle in the first recipe. Enter the Cool Ranch Massaged Kale Salad. Where the "Hot" was, well, hot, the "Cool Ranch" is not. The herbs in this salad give a feel of spring, despite the December air. I recommend making double the dressing so you have extra to dip crudités into!

Cool Ranch Massaged Kale Salad

1 head kale, destemmed and torn into bite size pieces
1/2 tbs salt
2 tbs olive oil
1 avocado
1/2 tbs honey
2 tbs fresh parsley
2 tsp fresh dill weed
1/8 wedge from a small yellow onion
1 small clove garlic
1/4 tsp pepper
1 tbs lemon juice
1-2 tbs almond milk, as needed
6 cherry tomatoes, quartered
1/4 c carrots, thinly sliced
1 tbs sunflower seeds

In a medium bowl, combine kale, salt, and half the olive oil. Massage the kale until the leaves start to take on a shiny, wilted appearance.

In a blender, puree the rest of the oil with avocado, honey, herbs, onion, garlic, pepper, and lemon juice until smooth, using the almond milk to thin as necessary. Toss the remaining ingredients and the dressing with the kale to combine. Serves 2.

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