Flash in the Pan: Kale and Hearty Salad

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“Um, Mum, we are coming with you, aren’t we? Because (and sorry to have to tell you this), we actually have more fans than you do on this blog.”]

Sometimes, you just want to eat something now. I’ve decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly, or else is so easy to make that no recipe is required. Here’s today’s “Flash in the Pan.” (For other FitP recipes, see “Categories” at right).

     

 

Well, since my back is still a bit sore, I’m opting for a “flash in the pan” today.  Hmm: sore back. . flash. . .does that make this a “flash-back”? (Ouch.  Sorry–that one hurt even more than the back injury!). 

We ate this salad the other night along with my newfound amore, nutroast (don’t tell the HH).  This is one of my favorite salads ever, and even The Girls  love it (without the onion, of course).  Oh, and there’s no strain whatsoever on your back when you mix this together.

(“Yes, Mum, this is definitely a keeper.  But what do you mean, nutroast is your new amore?  What about US? Aren’t WE at the top of the list???”) 

My only experience with green leafy vegetables prior to my year at nutrition school was the archetypal (and, oddly, newly resurrected) iceberg lettuce.  In fact, my dad still eats a salad of torn, waterlogged iceberg, chopped woody tomato, and sliced, wizened cucumber pretty much every day for lunch.  Is there any wonder I never thought to branch out?

Then, throughout that same year, I kept hearing rumblings about these mythological creatures called “green leafy vegetables.”  Armed with mighty stems; dressed with undulating green fronds;  festooned with ruffly, bi-colored leaves, these creatures seemed like a veggie version of fabled videogame heroes.  I’d read paragraphs in our textbooks and stare, entranced, at the photos, but couldn’t remember ever having tasted any. 

But wait; I did remember coming close, as a teenager when I’d visit my best friend, Sterlin.  As nerdy adolescents, we bonded over the fact that neither of us had a boyfriend throughout high school.  We’d regularly spend weekend sleepovers at each other’s houses, blabbing and gossiping and avoiding homework (and cursing the fact that neither of us had a boyfriend), until the wee hours of the morning. 

Since my mother, my sisters and I were always baking something or other, sleepovers at my house involved chocolate chip cookies, brownies, apple cake, my mom’s famous chiffon cake or my then-favorite cookie,  Chocolate Shadows (a monstronsity of chocolate, peanut butter and mint, from the Pillsbury Bake-Off Cookbook). When we bunked at Sterlin’s house, however, our  2:00 AM munchie raids inevitably led us to her parents’ near-empty freezer, where we’d find. . .boxes of frozen spinach.  I have no idea why they were always so well stocked on spinach, but since that was all we could find, that’s what we ate.  Sterlin would pull out a box, heat it up in the microwave (hers was the first family I knew to have one), and we’d munch on soggy, unevenly heated, spinach. 

Needless to say, the highschool freezer exploits didn’t exactly increase my desire to sample kale, collards, chard, or the like. But once I did discover leafy greens, years later, I was instantly smitten.  I ended up trying every green-leafy recipe I could find, and seemed to love them all.  And I daresay, this is one of the best. 

When I mention that this salad uses raw kale, I’m often met with resistance.  “But isn’t it bitter?”  I’m invariably asked. 

Well, let’s get one thing straight: buying a lottery ticket and having the guy at the kiosk check it, tell you it’s a loser, then cash in the $5.6 million jackpot himself–that’s bitter.  Bending down to pick up your dog’s water bowl and ending up spending almost two weeks in bed with an excruciating back problem–that’s bitter. Dating narcissistic Rocker Guy (he of the black leather pants) for three months, then having him dump you for his ex-girlfriend before you can break up with him–that’s really bitter (but am I bitter?  Why, no, no of course not, don’t be silly!)

But kale?  Nope.  Not bitter. 

This dish is well-known in the “living foods” community–so much so, that I’m not even sure to whom I should attribute it.  But a couple of years ago, I attended the Vegetarian Awakening conference in Grand Rapids, Michigan (what a fabulous experience!  Imagine my elation: three entire days, knowing I could eat every single thing available all weekend!), and one of the chefs there, Chad Sarno, demonstrated this salad, so I’m going to credit him.  There are multiple variations floating around on the Internet as well.

This salad is so quick and easy, you will not believe how delicious it is.  It contains only 5 major ingredients (with optional add-ins). And because it’s so green and healthy, chock full of antioxidants, minerals, Omega-3 fatty acids and fiber, I’m submitting this recipe to this week’s Weekend Herb Blogging event, originated by Kalyn of Kalyn’s Kitchen and this week hosted by Susan at The Well-Seasoned Cook.

Raw Kale and Avocado Salad

Kale, with its frivolous ruffles, is like a perky vegetable tutu. It’s often referred to as the “Queen of Vegetables” for its amazing nutritional profile. 

TO VIEW THE RECIPE FOR KALE AND HEARTY SALAD, PLEASE VISIT THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

[“We adore this this salad, too, Mum–it’s OUR new amore! Thanks for sharing.”]

TO VIEW THE RECIPE FOR KALE AND HEARTY SALAD, PLEASE VISIT THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

DIET, DESSERT AND DOGS HAS MOVED!

If you’re reading this page, you’ve landed on the old site.  Please visit the new location by clicking here–and don’t forget to update your readers and blogrolls!

As always, thanks for reading.  I look forward to seeing you at the shiny new Diet, Dessert and Dogs!

“Um, Mum, we are coming with you, aren’t we? Because (and sorry to have to tell you this), we actually have more fans than you do on this blog.”]