As you may already know, there are numerous ways to prepare a salad. I can’t even begin to tell you how many different types we make at home. This nutrient-packed mix is just one of several combinations that you’ll find us munching on. It’s colorful, flavorful, and filling.
2 cups red kale, de-stemmed and coarse chopped
1 cup baby bok choy, de-stemmed and julienned
1 cup zucchini, ends removed (skin left on) and spiral sliced
1/2 cup shiitake mushrooms, de-stemmed and medium diced
1/2 cup yellow bell pepper, small diced
1/4 cup orange carrot, shredded medium
6 large cherry tomatoes, quartered
1/4 teaspoon fresh thyme leaves, left whole (not minced)
1/4 teaspoon fresh sage leaves, minced and tightly packed
1 cup ripe avocado, pitted and medium diced
1/4 cup Red Wine Vinaigrette (recipe below)
1 tablespoon shelled raw hemp seeds for garnish
Place all of the ingredients except for the avocado, hemp seeds and Red Wine Vinaigrette into a very large bowl and lightly toss everything together a few times. Next, add the avocado and the vinaigrette and lightly toss again. Transfer the salad to a plate and garnish with a sprinkling of hemp seeds. Eat up! [wink]
A few tips…
The listed ingredients amount to roughly two generous servings or four small servings.
You can use curly red kale, Russian red kale or winter red kale for this recipe. Curly red kale has a coarse texture and a prominent flavor with a medium bite, while Russian red kale and winter red kale are more tender and somewhat sweeter. Red kale can range from red-tinged green to red to deep burgundy.
If you want to be quick about things, you can simply put the entire list of ingredients into the bowl and toss everything together. My reasoning for not doing that is to keep the avocado in bigger chunks, ensure that the nuttiness of the hemp seeds is not lost within the mix, and to prevent the salad from becoming over saturated with the vinaigrette.
The overall taste of this salad is pretty complex with a medley of flavors. Really try to stay with a fourth teaspoon of fresh thyme leaves and of minced sage leaves or the dish could end up being a bit overwhelming. The small amount of vinaigrette suggested is to make certain that the individual characteristics of each ingredient is experienced. If you prefer your salads more on the wet side, feel free to increase the amount of dressing. But definitely try it with less first. You might be pleasantly surprised and not want to add more vinaigrette.
If you don’t plan on eating the salad right away, wait until the last possible minute to dress the ingredients with the vinaigrette. High-water content items like zucchini and tomatoes tend to release their liquid the longer they sit in salted mixtures.
1 cup first cold pressed, extra virgin olive oil
1/2 cup raw red wine vinegar
2 tablespoons raw agave nectar
1 teaspoon Celtic sea salt (fine grind)
1/4 teaspoon fresh cracked black pepper
There are a few ways to do this. You can either use a large bowl to whisk all of the ingredients together until the mixture becomes thickish, and then transfer it to a container for storage. Or you could put all of the ingredients into your chosen container, seal it shut, and then shake everything together until well mixed. Or you could whip up the ingredients in a mini-prep food processor or high-speed blender and then pour the vinaigrette into a container for storage. Whatever works for you!
A few tips…
The listed ingredients should amount to roughly 14 ounces of vinaigrette.
If you choose to blend the olive oil and vinegar by hand in a bowl, first mix together the vinegar, agave, salt and pepper. Then vigorously whisk the olive oil into the mixture, small increments at a time, until everything is well blended. The end result should be somewhat thick as the olive oil and vinegar become emulsified.
If you choose to blend the olive oil and vinegar by using a mini-prep food processor or high-speed blender, first mix together the vinegar, agave, salt and pepper. Then slowly drizzle the olive oil into the mixture until everything is well blended. The olive oil can be drizzled though a small opening in the lid of your food processor or blender, whichever you choose, while the machine is running. (Most blender lids have a removable center piece just as most mini-prep food processor lids have a small uncovered opening to allow for the addition of liquid ingredients while the machine in running.) The end result should be somewhat thick as the olive oil and vinegar become emulsified.
The olive oil and vinegar emulsion will eventually separate. No worries! That is completely normal. Just give the Red Wine Vinaigrette a good shake just before you use it.
The light texture and zing of this simple vinaigrette is a perfect complement to the complex flavor of the Red Kale and Bok Choy Salad. However, it can be modified in many ways. Use it as a base for other combinations by adding a mix of fresh or dried herbs such as rosemary, basil, parsley, marjoram, cilantro, oregano, etc. Try blending in some minced garlic, shallot, or ginger. Maybe add a pinch or two of cayenne pepper to really heat things up. Utilize your personal taste and have fun exploring!
