last time I was in Whole Foods, I noticed that the woman who was ringing my groceries up had a pin on her apron that said something along the lines of “I ate a salad today, how about you?” Well, of course: I had a blended salad for breakfast, a sauteed salad for lunch, and a roasted salad for dinner. But the pin got me thinking – during the winter, I get so excited for a steaming meal of warm, filling veggies (often of the root variety), and forget about my deep love for a plain, simple, cold raw salad bowl. And while there is absolutely not a thing wrong with cooking, roasting, steaming, or otherwise preparing your vegetables, sometimes I get the craving for the fresh, light, hydrating and nourishing feel of a raw salad. I miss the summer, where I could happily eat bowls of raw salad for all meals of the day, but in the colder months my body just always seems to crave more. So this is a seasonal compromise salad: it’s raw, yes, light airy and delicious, yes, but it’s also got a pinch of heaviness to it, it has substance, and it’s also got a light sweetness to it that helps to satisfy my on-going winter sweet tooth (which has been thoroughly showcased in every food post on this blog thusfar…). One of the things that helps to make this salad into more of a light and comfortably digestible dish is that instead of being just straight up raw, the kale is massaged with sea salt and olive oil, which simply means you give the raw kale a pinch of both (or just warm water, if you’d rather), and run it down for a few minutes before making your salad. This helps to break up the roughness of this fantastic green just a little bit, making it a little less hard and chewy.
So, to make the salad, simple massage your kale, and then toss it into a giant salad bowl with:
1 can chickpeas
1/4 cup of chopped red onion
1/4 cup of crumbled cauliflower
1 sliced avocado
1.5 tbsp sesame seeds
and then I made a little dressing-ette, combining a generous squirt of honey, some warm water, and sea salt in a jar, stirring it up well, and splashing that over the salad, just to give it a little bit of sweetness, and the honey always seems to really accentuate the flavor of the chickpeas beautifully.
So, there you have it! A simple winter salad that will hopefully help you rekindle your love for raw food bowls as we reach that final stretch towards springtime.