Considering all the greens I’ve been eating lately, you’d think there must be a figurative alignment between my food intake and an equally green explosion of foliage splashed across the springtime landscape here in the Toronto area.
You’d think. But, ah, you’d be wrong.
You see, after the record-breaking cold, back-breaking bouts of shoveling snow, spirit-breaking endless bleak grey vistas wherever you look for, oh, coming on seven months now, well, it’s not over yet. (In fact, this weeks’s forecast includes “chance of flurries” on two of the days of the week. Oh, joy.).
It’s all enough to make me clamp my eyes shut, stick my index fingers into my ears, and wail:
Is it over yet?
Well, if I can’t be instantly rid of this Horrid Season, I can at least pretend that the verdure inside is indicative of the verdure outside (which, fingers crossed, is indicative of the verdure on its way outside).
When I first posted this salad last week on Instagram and my Facebook page, the response was overwhelmingly positive: Where is the recipe? Can I come for dinner? What’s in it? I loved that it was fresh, crisp, green, and easy to make; the HH loved the blend of crunch, herbs, and citrus dressing. After consuming variations of this salad five times (no lie: five!) in the past week, I think I can say with some assurance that I’ve perfected the formula.
This salad is easy and quick to make, and filled with healthful, nutrient-rich, antioxidant-rich and fiber-rich veggies. It is guaranteed to brighten your day with its glorious green hue–whether or not there’s any of the green stuff outside, too.
Glorious Green Salad
Springlike in its color and crunch, this salad is nevertheless great for any time of year. Swap out the greens and herbs as the seasons change so you can enjoy it whenever you crave something bright on your plate.
For the salad:
6-8 large leaves lacinato (Dinosaur) kale
1 medium romaine heart
1 cup (240 ml) unpacked fresh parsley leaves
1 cup (240 ml) unpacked fresh cilantro leaves (or use some basil)
1/2 medium fennel bulb, thinly sliced or 1/2 English cucumber, thinly sliced
1 carrot, grated (optional)
For the dressing:
2 Tbsp (30 ml) fresh lime juice (from about 1 large lime)
1/4 cup (60 ml) extra virgin olive oil, preferably organic
1 large clove garlic, minced
1/4 tsp (1 ml) fine sea salt, or to your taste
2 tsp (10 ml) apple cider vinegar
10-15 drops plain pure stevia liquid
1 cup (240 ml) sunflower sprouts or fresh pea shoots
Prepare the salad: Wash and stem the kale and shred thinly. Squeeze the kale between your thumb and fnigers repeatedly (ie, “massage” the kale) until it softens slightly and the color darkens a bit. Place in a large salad bowl.
Wash and spin the romaine and slice crosswise into shreds; add these to the bowl. Add the remaining salad ingredients and toss lightly.
Make the dressing: In a glass jar or measuring cup, whisk all dressing ingredients together until well blended. Taste and adjust the salt/stevia if necessary. Pour over the salad and toss to coat. Sprinkle the seeds over top and serve immediately. Makes 6-8 side servings or 3-4 main servings. While this is best served right away, it will keep, covered in the refrigerator, up to 2 days.
Suitable for: ACD All stages; sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, nut free, yeast-free, vegan, low glycemic.
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