because Kale is almost an insult in France, it took me a while to realize how much I actually loved it. I didn’t grow up vegan or even vegetarian. I grew up thinking that the color green was pretty much = diets. Thinking that the more butter the better and that only heavy dishes are fun to cook… However, I moved to America, got my self an American healthy boyfriend and here I am blogging about salads…
Don’t get me wrong, I am still me. I still love buttery food and cheese more than Life itself but I learnt to find happiness and creativity in healthy foods too. I actually developed a passion for green foods… I remember coming home for Christmas and asking my Mum to buy anything dark green. She came back with a lettuce. I was livid. lol.
Here’s for you Green eating individuals! My latest Kale Delight! The best salad I have had in a while…Not to pat myself on the back…Or maybe a little!
I tested it twice this week with some variations in ingredients (adding feta cheese, blueberries…) and on various people (meat eating men included!) and it’s a 100% success!
1 bunch of Kale (I like Tuscan Kale or Red Kale better)
1/2 a red onion
2 garlic cloves
1 handful of cranberries/Nuts mix (or really any nutty/fruity mix you like)
1/2 a lemon (or lime)
2 tbs of cold pressed olive oil
Herbes de Provence
Salt and Pepper
Rinse and massage the Kale to make it a bit more tender. Chop in thin slices. This will make it nicer and easier to it than the big’ol fat leaves. It will also absorb your dressing easier later on, which will make the salad tastier!
Now, smartly slice those avocados and just press them out of their shelves. If their mature enough they will just slide out. If not you might just use a big spoon and force it out. To me, this is the perfect bite-size avocado I want to be eating.
From there, you’re practically done. Just throw everything left on your list in the bowl and toss actively! Seriously, it’s that simple. Should I mention not to forget to peal the garlic cloves before you throw them in (very finely sliced!)?
Nuts wise, I like to chop my mix before I throw it in, but really, it’s up to you. Everyone is different!
I would suggest picking up a good loaf of bread at Kayser or else and put it a couple minutes in the oven to make it a perfectly balanced (and French) meal!
When it comes to dressing, I love it very simple so I can taste every ingredient in my salad. Cold pressed olive oil and 1/2 the juice of a lemon(or lime) + salt, pepper and herbs is just enough to enhance the various tastes and textures.
In the last one I made this week, I added organic blueberries and feta. It was awesome! Try it with your own twist!