Saturday, July 13, 2013


I’m still desperately trying to play catchup here, but at least I’ve reached a recipe that seems more seasonally appropriate for today (i.e., isn’t soup). My goal is to have kale salads for all seasons, and here’s my spring edition—Southern California spring, at least, but more like summer everywhere else…so, see, I’m not late with this at all! I wouldn’t necessarily have thought to combine bitter leafy greens with sweet berries, creamy avocado, and crunchy poppy seeds, but the blend really works. Bright lemon vinaigrette is perfect as always (I can’t recall, but I’m guessing I left out the honey, because I like my dressings acidic), almonds add more texture and some protein, and feta brings its usual salty cheesy goodness. Regrettably, my salad didn’t turn out as picture-perfect as the original version over at Two Peas and Their Pod—especially if your strawberries and avocado are very ripe, they’ll begin to break down somewhat as soon as you start mixing everything—but its pinks, reds, whites, and greens were still pretty, and I loved its fresh, grassy flavors. Oh kale, what can’t you do?

1 bunch Tuscan kale (about 4-5 cups), stems removed, leaves chopped
1 cup sliced strawberries
1 avocado, peeled and chopped
⅓ cup sliced almonds
¼ cup feta cheese
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon honey
½ teaspoon poppy seeds
Coarse salt and freshly ground black pepper to taste

1. Put the kale in a large bowl.

2. In a small bowl or jar, combine the olive oil, lemon juice, honey, poppy seeds, salt, and pepper. Shake or whisk until mixed well.

3. Add most of the dressing to the kale and mix it together with your hands, massaging gently until the kale is well coated. If you have time, let the dressed kale sit for 15-30 minutes.

4. Add the strawberries, avocado, almonds, and feta cheese. Toss gently. Add the rest of the dressing as needed and toss gently to coat. Season with additional salt and pepper as needed.

Serves: 4
Time: 20 minutes
Leftover potential: With the berries and avocado, it doesn’t hold up as sturdily as other kale salads I’ve tried, but it’s fine for a few days.

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