I love eating from a wide, shallow bowl. Breakfast, lunch, or dinner, any meal looks delicious and inviting all cuddled together against the lazily sloped sides of a pasta bowl. Never mind one pot meals, I’ll do some extra dishes to make me a one bowl meal. Some of my favorites as of late:
- steel cut oats, sliced banana, homemade yogurt (recipe soon!) and raw cashews
- brown rice, herby tomato sauce, fried eggs, steamed broccoli, parmesan cheese
- shredded romaine, carrot ribbons, sliced red peppers, roasted sweet potatoes, pulled chicken, olive oil
The possibilities are truly innumerable! (echo, echo, echo)
I’ve had this crunchy kale salad on my to-make list for quite some time. It hails from the Sprouted Kitchen blog, one of my (any many others’) fav sites for creative, super-healthy, gorgeous and invariably delicious recipes. So on Sunday morning, when my dad texted: “dinner party: 5 PM,” I knew just what I’d be bringing to the table.
This diversely textured salad does demand some chopping, but aside from that it comes together pretty quickly. The only thing you’ve got to plan for is cooking the lentils and roasting the pepitas (raw, green pumpkin seeds) which are both pretty hands-off steps.
This salad is a keeper, meaning you can keep it in the fridge and enjoy it for a couple days. There’s lots of lemon juice in the dressing, so the apples won’t go brown on you. I would definitely say this salad gets better on the second day, since the kale breaks down a bit in the presence of the acidic lemon juice and the flavors have time to meld and mingle. Just remember to leave out the pepitas until you’re ready to dig in so they don’t get soggy.
Crunchy Cucumber Apple Kale Salad
adapted slightly from Sprouted Kitchen
3 cups kale, chopped and stems removed
1 bunch parsley, chopped and large stems removed
1 cup cooked black (beluga) lentils: - bring dried lentils to a boil in plenty of water, then reduce heat and simmer until just soft, but not mushy
1 tart green apple, diced
1 sweet pink or yellow apple, diced
1 english cucumber, diced
½ cup toasted pepitas
2 cloves garlic, minced
1 Tbsp. maple syrup
1 Tbsp. Dijon mustard
Juice and zest from one whole lemon
1/3 cup extra virgin olive oil
salt and pepper to taste
1. In a large serving bowl, combine the kale, parsley, lentils, apples, and cucumber.
2. For the dressing, put all ingredients in a jar with a tightly fitting lid and shake until emulsified. If you don’t wanting garlic bits, use a food processor instead.
3. Pour the dressing over the salad and stir to distribute. Garnish with pepitas and cheese of your choice.