I feel like it’s been a bit too long since I’ve talked much about my old friend kale. I mentioned yesterday that kale chips are a healthy recipe that I consider “life changing,” in that it makes something absurdly good for me into something that I want to eat as much of as possible. And while I wouldn’t encourage binge eating of any kind, if it happens to be a binge of an entire bunch of kale – well, I’d consider that a victory more than any kind of harmful gluttony.
|dear kale. marry me!|
Depending on the sauce or dressing, sometimes raw kale salads are basically un-dhydrated kale chips. Har har, right? I guess calling kale chips dehydrated kale salads doesn’t make them sound quite as inviting, but…y’know. That’s pretty much what’s happening.
My favourite basic raw kale salad (everyone get in the way-back machine, here it is!) involves simply lemon juice, an oil like flax, hemp, olive or a mashed avocado, and some salt, all massaged into thinly sliced kale. This is a slightly fancier version of that, with a little grapefruit in the dressing, and some thinly sliced fennel in the salad itself. The fennel is optional, whether you’re a fan or not, or have it or whatever. There are few rules in salad-land, and improvising is recommended.
Kale Fennel Salad with Grapefruit Vinaigrette & Walnuts
1 bunch kale, thick stems removed and thinly sliced
1 bulb fennel, thinly sliced
1/2 cup walnuts, chopped
optional: diced avocado
1 grapefruit, skin and toughest white bits removed
1 lemon, juiced
2 tbsp olive oil
1 tsp maple syrup or agave
fresh cracked pepper & sea salt to taste
|clearly too hungry to f around taking proper photo.|