Friday, March 7, 2014
By Jeff Peterson
I’m not the biggest salad fan out there, however, this recipe could sway me that way. Creamy kale salad takes a little time to prepare, but once you taste it, you’ll be hooked.
This dish is all about what you put on top. You’ll need a food processor for the dressing. When you pulse the avocado, vinegar, mustard and oil together, you get a thick topping that almost has the taste and texture of frosting. It is delicious.
When assembling the salad, you’ll want to tear the kale into bite-sized pieces, something I didn’t do my first time.
Not only does this salad taste good, it’s good for you, especially the kale, a “super food.”
Kale is found in the produce section of your grocery store. It is not only low in calories, high in fiber and calcium, but is filled with antioxidants and has no fat.
This salad also includes beets, apples and walnuts. What’s not to love? Enjoy a salad with a twist and, of course, that vegan thing.
1 ripe avocado, halved, seed removed
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
3 tablespoons walnut oil or extra-virgin olive oil
Kosher salt and freshly ground black pepper
½ bunch kale, stemmed and coarsely chopped
1 small red beet, peeled and thinly sliced
1 sweet, crisp apple, cored and cut into thin wedges
½ toasted walnuts, chopped
For the dressing: Combine avocado, vinegar, mustard and oil in a food processor. Pulse until smooth. Season with salt and pepper.
For the salad: Combine kale, beets, apple and walnuts in a large bowl. Toss with avocado dressing. Season and serve.
Jeff Peterson anchors from 5 to 7 a.m. on CBS 13 and from 7 to 8 a.m. on FOX 23 and is a vegan.