It’s healthy salad time! In these last weeks of August, when temperatures soar and produce is particularly glorious, we find ourselves craving salads for just about every meal. No matter how little time we have, though, a sad bag of lettuce with preservative-laden dressing from a bottle is never going to fly; instead, we wanted to share these nutrient gems that are also easy to make.
Kale and Avocado Salad with Roasted Carrots
This kale carrot salad is so tasty and hearty, it will definitely be your new potluck or packed lunch go-to. The veggies are roasted and the kale is sturdy so it’s a make-ahead dream. The key is to hit the hot veggies with sherry vinegar right when they come out of the oven, so they really absorb the deep, sweet and tangy flavor.
4 carrots, split lengthwise and cut into 1 inch pieces
½ red onion, cut into ½ inch slices
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon cumin
½ teaspoon coriander
¼ teaspoon chile flakes
2 teaspoons sherry vinegar
1 ½ cup shredded dino kale
1 avocado, cubed
2 tablespoons pepitas
1. Preheat the oven to 375°F
2. Combine the first 7 ingredients on a parchment lined baking sheet. Bake for about 15-20 minutes, or until the carrots are slightly tender and the onions are caramelized.
3. While still warm, drizzle the sherry vinegar over the roasted carrots and onions. Let cool for a few minutes.
4. Combine the kale, avocado, peptias, and cooled roasted carrot onion mix, tossing well to coat the kale in the olive oil, spices and vinegar form the roasted carrots. Finish with an extra splash of olive oil, sherry vinegar and a sprinkle of salt.
Grilled Veggie Salad with Chermoula
We love a herb-y sauce (pesto, salsa verde, and chimichurri) so naturally it was time to dip our forks into North African chermoula next. It’s herby and bright, but with smoky, earthy depth from cumin and paprika. Paired with the slightly charred veggies, it’s the perfect match for a bed of tender baby kale.
for the chermoula:
½ cup cilantro
½ cup parsley
¼ cup mint
2 cloves garlic
½ teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon salt
zest and juice of ½ lemon
pinch of chile flakes
⅓ cup olive oil
for the salad:
1 cup packed baby kale
1 small zucchini, sliced in half lengthwise
1 small red bell pepper
1 ear of corn
4 scallions
olive oil
salt
1. To make the chermoula, place all the ingredients in a powerful blender and pulse until smooth (you might need to stir it in between pulse or add an extra glug of olive oil). Then set aside.
2. Heat a grill pan over medium high heat. While it’s heating up, drizzle the zucchini, peppers, scallions, and corn with olive oil and a sprinkle of salt. Grill them for about 2-3 minutes each side. Just to get some char on them, but they should remain a little al dente and not be super cooked all the way through.
3. When they’re cool enough to handle, roughly chop the grilled veggies and remove the corn from the cob. Toss the veggies with a few spoonfuls of chermoula and then toss in the baby kale.
Enjoy and have a healthy week
Dr Pia
