I have over-indulged! Way over. I imagine there are any number of people saying the same thing about now. Don’t we ALWAYS over-indulge during the holidays? And we’ve got only the first one behind us.
I’ve eaten too much sweet potato casserole, stuffed myself with stuffing, picked at one too many pieces of pecan pie. I’ve done the peppermint stick ice-cream. It was delicious, but it’s over.
Stomach, I’m going to be nicer to you, because you deserve a break. Before I start making cookies, I’m making a salad. This is going to be so good, you’ll be thanking me all over the place. So, hang on to your hat.
A salad begins with greens, right? And what’s the most popular green in town? Kale! Yes, kale, chopped up nice and fine, raw and crunchy. Next we add some romaine, also chopped up nice and fine, also crunchy.
To sweeten up this deal we’re adding clementine or tangerine. Grab and peel those babies.
Avocados go in next; for color, for fat nutrients, for creaminess…..oh heck, just put them in because we love them, and they love to hang out with citrus. Bright and juicy meets soft and creamy.
Last, we sprinkle in some toasted sesame seeds because we need something to get stuck in our teeth to embarrass us later. If you want to leave them out that’s okay, you can still go ahead and walk around with kale stuck in your teeth.
To soften the kale, you can rub it with a bit of olive oil and salt….that’s called a kale massage….a totally normal thing to do. If you find baby kale you can skip this step. My supermarket is now carrying baby kale.
Once the kale is massaged, make the dressing. The dressing ingredients go into a small jar. They consist of rice vinegar, sesame oil, honey, soy sauce and pepper. Add in a tiny bit of minced garlic if you’d like.
Now tighten the lid, and start shaking. Shake, shake, shake like mad. That’s it. Done.
Toss some with the salad, and as it gets tossed together the orange segments may split open and the avocado may mash a bit making these two elements a lovely addition to the sesame dressing. Adjust seasoning with additional salt and pepper as needed.
Now’s the time to grab a fork and dig in. Your stomach will thank you.
KALE, MANDARIN AND AVOCADO SALAD
Yield: Serves 4 as a side salad
- 3 cups clean and well-chopped kale
- 1/2 Tbsp. olive oil
- pinch of salt
- 3 cups clean and well-chopped romaine lettuce
- 2 tangerines or clementines, peeled and divided into segments
- 1 ripe avocado, sliced
- 1 1/2 Tbsp. sesame seeds
- 3 Tbsp. rice vinegar
- 2 Tbsp. sesame oil
- 1 Tbsp soy sauce
- 1 teaspoon honey
- fresh pepper and coarse salt to taste
1. Place kale in a large bowl and drizzle with olive oil and a pinch of salt. Massage the oil and salt into the kale.
2. Add the romaine, tangerines, and avocado to the bowl.
3. Sprinkle with the sesame seeds.
4. In a small jar with a tight-fitting lid, combine the vinegar, sesame oil, soy sauce, honey, and pepper. Place the lid on the jar and shake vigorously until emulsified. If you don’t have a jar, whisk the ingredients together in a small bowl until well combined.
5. Drizzle the dressing over the salad. Toss to combine. Sprinkle with salt and pepper and enjoy!
SOURCE: adapted from The Joy of Baking