This raw kale salad has a lot going on. Texture wise there’s crunch, not just from the fresh raw kale, but from hemp seeds and dried goji berries. That finds balance in the creaminess of the dressing, a puree of super ripe avocado and olive oil. There’s smoke and heat from a couple of teaspoons of adobo sauce in the dressing; admittedly, the only un-raw ingredient in the recipe that could easily be replaced with another favorite chili paste. The adobo suggested here is that deep red sauce canned chipotles are swimming in. It’s smoky.
Sweetness comes from the honey grapefruit glaze that goes on the plate to complement the main dressing, taking the edge off the heat and completely optional if you’re not in the mood. The fresh grapefruit segments may also provide some sugar, depending on their state of ripeness. A bit of sour would be a welcome dimension if the grapefruit is not sweet.
The garnishes are mostly pink, a color scheme that plays beautifully off the green kale, aside from the tiny white hemp seeds. Feel free to use raw pumpkin seeds to continue the green/pink theme. The other garnishes: deep pink dried goji and pink peppercorns along with the pale pink grapefruits. They’re pretty on the plate.
1 bunch fresh kale
4 tablespoons of hemp seeds (white sesame or pumpkin would be great here too)
2 grapefruit, peel and pith removed
2 Tablespoons dried goji berries
Pink peppercorns, optional
SPICY AVOCADO DRESSING
1 ripe avocado
2 and a half teaspoons of adobo sauce from canned chipotle
(you could also use here another spicy condiment like Sriracha. You won’t have the smokiness of the chipotle and you’ll need to taste and adjust for heat.)
Juice of 2 lemons
One half cup olive oil
1 tablespoon agave or honey
One half teaspoon salt
In a small food processor, puree the avocado until completely smooth. Transfer to a mixing bowl and whisk in all ingredients except the olive oil. Whisk the olive oil in slowly to blend. Taste and adjust.
HONEY GRAPEFRUIT GLAZE
One half cup raw honey
1 grapefruit, for zest and juice
Put the honey in a small mixing bowl. Zest the skin of the grapefruit into the bowl. Then cut the grapefruit in half and squeeze in the juice of half of it in with the honey and zest. Reserve the other half of the grapefruit for another use. Whisk the ingredients together.
Prep the kale. Wash and spin dry. Remove the ribs and discard. Cut the kale into small pieces and put in a large mixing bowl. Toss the kale with the Spicy avocado dressing. On the plate, drizzle the honey grapefruit glaze and pile the dressed kale on top. Garnish the fresh grapefruit segments, hemp seeds and goji berries. Finish with cracked pink peppercorns or your favorite.
All photos in this posting were taken by Maria Utley.