K is for Kale

I like Kale.  And thats usually where it stops, if I’m honest.  I enjoy it raw or sautéed with dressings or sauces, knowing it is goodness in every mouthful.  But I must admit, there are a lot of other green vegetables that I would choose over kale.  I associate this fibrous, leafy vegetable with the new age ‘trendy’ foods; quinoa, green smoothies, raw cacao, kale.

Our household eat very well.  I’m thankful that my kids eat most of what is put in front of them (as with any little person, there are particularly fussy days / weeks, but it does pass). We have a policy  where you must taste everything once and if you don’t like it, no problem, but you can’t not like it if you haven’t tried it.  My eldest will try everything and mostly likes whatever it is.  The girls are a little young to fully comprehend this policy and depending on their moods, are directly reflected in what they will and won’t eat.

Green vegetables make me happy and putting together a huge basket of green made me feel healthy just looking at it.  I’m no doctor, but I reckon a big bowl of green vegetables does wonders for your inner health. Its the one food type that I miss when we travel and crave on our return.

This salad is probably a more adult dish, the dressing is really what sells it, and the vegetables are just a vessel in which to carry this delicious sauce.  And if you are getting a huge dose of green veg goodness, then we’ll be all the better for it.  And what’s more, the dressing I have formulated is a healthier version of some of the other Green Goddesses out there, switching cream or sour cream for yoghurt/buttermilk/laban and avocado for extra creaminess.  The mayonnaise is still essential.  You could use low fat if you are calorie counting but you may not need as much acid.

Green Goddess dressing sounds fabulous for starters.  Its origins go back to the Palace Hotel in San Francisco, 1923.  Google it.  Since then there are thousands of recipes and it is really something that you can personalise according to your taste preferences.  Essentially its a creamy dressing with garlic, lemon and packed with herbs.  I have made it with a different combo of herbs each time.  You could drizzle it over almost anything but I love the richness of the dark green vegetables with this light and zesty green sauce.  It takes a lot more lemon juice than you might think.  You may not like anchovies but trust me, you will not taste it at all but it adds that hidden something to the sauce.  If you are just not up for it, you may need to add a little more seasoning.

Its a great salad on it’s own otherwise serve with grilled fish or a lemon and garlic grilled chicken pieces.  Dress the salad and then serve with an extra jug of dressing on the side.

With the weather cooling down here, we are getting excited about eating and entertaining outdoors with bbqs again.

Kale Salad with Green Goddess Dressing

 

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Prep time

17 mins

Cook time

3 mins

Total time

20 mins

 

PS Feel free to use any of your preferred vegetables and leafy greens. PPS Quantities are a guidance, feel free to adjust any of the ingredients to suit your taste

Author: Edwina Stuart

Serves: 6

Ingredients

• For the Salad
• 2-3 cups of kale, I used curly kale, deveined and sliced in 1 inch ribbons
• 1 small zucchini, thinly sliced using a vegetable peeler
• 1 handful of green beans, steamed for 2 minutes so it still has a little crunch
• 1 handful of tender stem broccoli / broccolini or asparagus, steamed until just tender with a bite
• For the Dressing - makes a generous 1 cup of dressing
• 1 cup of densely packed herbs - I chose tarragon, parsley, basil, coriander, mint
• ½ avocado
• 4 spring onions, chopped white and green parts
• ¼ cup mayonnaise
• ¼ cup plan yoghurt
• 1 anchovy
• ⅓ cup lemon juice
• 1 small garlic clove, chopped
• salt and pepper

Instructions

1. Arrange the vegetables on a platter attractively, layers is fine and then slightly toss to ensure even distribution.
2. Place all the dressing ingredients into a blender, I use my beloved Nutri Bullet.
3. Blend until a creamy evenly coloured sauce is made.
4. If the dressing is too thick to be drizzled, add a couple of tablespoons of water to thin a little.
5. Drizzle over the salad.

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