KALE SALAD WITH POMEGRANATE, AVOCADO & PECANS
Hello all– It’s summer. So we are just having grilled fish, this salad and a chunk of sour dough bread. That’s it– just enough to satisfy on a hot summer evening. (or maybe just a prelude to a walk for frozen yogurt…)
4 cups kale, chopped to bits
1 avocado, peeled, pitted and cut in chunks
1/3 cup pomegranate seeds
1/3 cup pecans
1/4 cup olive oil
2 tab. tarragon vinegar*
1 tab. honey
salt & freshly ground pepper to taste
Pour the kale into a bowl and top with avocado, pomegranate seeds and pecans>
In container with a tight fitting lid, shake together the olive oil, vinegar, honey, salt & pepper until they are thoroughly blended. Pour it over the salad.**
*Any vinegar will do– It’s an inexpensive luxury to have a collection of vinegars to choose from, since they keep for quite a while in a cool place.
**Usually I dress the salad at the last minute before I put it on the table, but kale will hold up to dressing so you can pour it on stick it in the fridge for a few minutes while you get the rest of the dinner on the table. That way it’s ready to go!
Hello friends– This colorful salad is a recipe from one of my favorite bloggers– Laura who posts her brilliant photos and her warm engaging stories from her home in Australia, out to all of us. It’s called Laura’s Mess, but it’s not a mess at all– so worthwhile. I think you’d like it…
We had this salad Sunday with lunch and Larry like the crunch. I loved the bright colors and we both thought it super tasty.
CARROT SALAD WITH ORANGE, POMEGRANATE AND MINT
2 large carrots
2 green onion, green stems chopped
1/4 cup toasted sliced almonds*
1/2 cup pomegranate seeds
1 navel orange, peeled & cut to chunks
handful of mint, chopped
garnish– more pomegranate seeds, mint, almonds…
6 tab. olive oil
2 tab. white wine or tarragon vinegar
sea salt & freshly ground pepper
squeeze of honey to taste
Peel long shreds off of the carrots rotating as you go. Discard the stems and hard center. In a bowl mix together the carrots, green onion, pomegranate seeds, orange and mint.
Whisk together the oil, vinegar, salt & pepper and honey until well blended. Stir in into the carrot bowl to cover all the veggies.
Refrigerate the salad for 10 minutes to blend the flavors. The mix in the almonds and spread it on a pretty plate. You can garnish with a few more almonds, pomegranate seeds, a mint sprig…
Hello all– One more recipe left from our Christmas table that I wanted to share. I haven’t used pomegranate seeds before– I’m afraid I was too lazy to cut open a pomegranate and extract all those seeds. But now that you can buy little packets of seeds from Trader Joe’s I think they’ll be a regular in my kitchen.
This bright salad is crunchy and fresh and slightly sweet– using an old favorite coleslaw dressing. If you want to be a little healthier this January, you can cut back the sugar or I’m planning to try it again with a simple oil and tarragon vinegar dressing. Any way you make it, I think you’ll enjoy it like we did.
BROCCOLI QUINOA SALAD
3 small heads of broccoli
1 cup white quinoa
1/2 cup coarsely chopped hazelnuts
1/4 cup pommegranet seeds
1/2 cup mayonnaise
1/3 cup sugar
1/2 tsp. salt
1/8 tsp. freshly ground pepper
2 tab. tarragon vinegar
Mix the dressing ingredients together in a large bowl. Set aside.
Cook the broccoli in salted water until crisp tender, about 1 minutes. Drain and set aside to cool.
Cook the 1 cup quinoa according the the package directions, about 12 minutes. Drain if there is extra water in the pan. Fluff with a fork and let it cool.
Then mix together the broccoli quinoa, and dressing. Set in the fridge a few minutes to chill. Stir in the hazelnuts and pomegranate seeds just before setting it on the table.