In the recent summer heat that has quickly descended over DC, I’ve been finding it increasingly difficult to convince myself to turn on the stove or oven. The prospect of leaving the house to scrounge up a meal is equally unpleasant. So I’ve been eating a lot of simple food – fresh fruit and vegetables, mostly, that require little to no cooking. This raw kale salad has been a great standby, and after having heard so many others rave about raw kale, I finally understand why. The kale has a pleasantly chewy texture here and is packed with nutrients. Add chickpeas, mixed nuts, and avocados, and you have a salad that not only is amazingly flavorful, but also will make you feel truly good after eating it. This recipe is perfect for adaptation. Use your favorite nut variety instead of mixed nuts, add a little dried fruit, use different beans or a different cheese – it’s really hard to go wrong!
Raw Kale Salad (adapted from The Kitchn)
Yield: 1 entree or 3 – 4 sides
- 2 Tbsp red wine vinegar
- 1 Tbsp extra-virgin olive oil
- 1/2 Tbsp honey
- salt and pepper, to taste
- 6 – 8 ounces kale, tough inner stem removed and torn into small pieces
- 1/2 cup cooked chickpeas*
- 1/4 cup mixed nuts**
- 1/2 avocado, diced
- 1 ounce parmesan cheese, shredded or shaved into thin flakes
*This is about 1/4 of a 15-ounce can – make sure they’re drained and rinsed.
**I used a mix of cashews, almonds, hazelnuts, walnuts, and Brazil nuts.
- In a small bowl, whisk together 2 Tbsp red wine vinegar, 1 Tbsp extra-virgin olive oil, 1/2 Tbsp honey, and salt and pepper, to taste.
- In a large bowl, combine 6 – 8 ounces kale, tough inner stem removed and torn into small pieces with the vinaigrette, and massage the dressing into the kale leaves until they soften slightly.
- Add 1/2 cup cooked chickpeas, 1/4 cup mixed nuts, 1/2 avocado, diced, and 1 ounce parmesan cheese, shredded or shaved into thin flakes, and serve. This salad can be refrigerated for 24 hours, if you keep the avocado separate.