Sunday, November 3, 2013

kale salad with zucchini ribbons

Amidst turkeys and burgers and pie and overloads of Halloween candy, I think a little greenery should sneak back into my life. Cue kale! This salad is really easy and PACKED with vitamins and cancer-fighitng nutrients. All you need is a couple cups of kale, 1 zucchini, crumbled fetta, black olives, and pretty much whatever else you like in your salad/have in your fridge. 
I find kale sometimes has an overly earthy taste - to loosen it up a bit, I cooked it in a heated skillet with about 1 tbsp of olive oil for just a minute or two, to let it wilt and ease up on that really raw flavour. Set it aside and let it cool.
Shave the zucchini using a vegetable peeler, or a mandolin if you have one accessible. I had to play around with it for a while, but don't be afraid to be forceful (it's just a zucchini...).
Heat up a grill and give it a spritz of oil so the ribbons don't stick. Arrange them across the grill horizontally, season with salt and pepper. You'll know they're just about done when they start turning yellow and getting those dark grill marks across them. No need to flip them over, these ribbons are so thin they will cook RIGHT through.
I added pitted black olives, crumbled feta, and slivered almonds. Toss with a vinaigrette made of 4 tbsp extra virgin olive oil, 2 tbsp balsamic vinegar, 2 tsp dijon mustard, and salt and pepper to taste. Voila, the freshest, healthiest salad your heart ever did see. Feel free to add grilled chicken or shrimp if you want to pack in some protein. 

Everyone needs a little green to combat the sugar overload from Halloween. Or at least I do, as empty wrappers are currently littering my room....

Happy Sunday!


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