Thursday, August 22, 2013

Raw Kale Salad


The dilemma is this: so much good produce, but not enough meals in the day to eat it all! Every time I open the fridge, I see cucumbers everywhere and my little garden is pushing out the tomatoes like a well-oiled machine. Unfortunately, that's the only thing thriving...Apparently I have sad soil. Time to do some rehab on that. I've heard that urine is actually a good fertilizer, but I haven't made that leap yet. Would have been perfect to start yesterday when the toilet was clogged :)

I do have a big 'ol garbage can filled with compost, so I'm hopeful!

Any ideas on using up loads of cucumbers? I really enjoy them, but need more inspiration and exciting recipes!

This raw kale salad is modified from my delightful kale chips. If you haven't tried them, I'd recommend them. Highly. Plus, one jar of tahini will last through two batches of kale chips and one salad using not one or two, but three bags of kale! Now that's some serious kale consumption!

This tastes a little nutty and a little herbalicious! If you have fresh herbs, feel free to use them, just triple the amount (or more, if you have one of those green thumbs).



Kale Salad
Serves 4

1/2 cup tahini, roasted, salt-free 
Small handful fresh parsley, finely chopped
1/4 cup cold water
Juice from 1 lemon
2 tablespoons Bragg liquid aminos 
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
1 large cucumber, roughly chopped (I like the long skinny English-style)
4 cups tightly packed kale with stems removed and torn into bite-sized pieces
1 large tomato, chopped 

In a large bowl, whisk together the tahini, parsley, water, lemon juice, liquid aminos, thyme, oregano, and basil. Work in the cucumber and kale with your hands, massaging until the kale begins to wilt.

Top with chopped tomato and serve.

 


My uber-talented older sister has a lifestyle magazine that publishes 6 times a year and I'm so proud to be a contributor. I contribute original recipes not published anywhere else. The magazine is fresh, fun, and loaded with beautiful pictures and creative inspiration.

You can see the current preview here as well as to become a subscriber and ordering the full copy.

Not only that, she has an entertaining blog full of cute pics (I may be biased, but my nieces and nephews are adorable) and now offers classes  for learning how to make soap!


Note: I am compensated for my contributions to Homebound Magazine, but all statements made and opinions are my own.

4 comments:

  1. Julia | JuliasAlbum.comAug 29, 2013, 2:00:00 AM

    Love your toilet humor! :) And, I wouldn't mind if my non-existing garden was pushing out the tomatoes like crazy. I really like that you added tahini to your salad dressing. YUM!

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    Replies
    1. Thanks Julia! Thankfully I planted those tomatoes. My sad, sad garden...!

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  • Can you make pickles with your excessive amounts of cukes? Or make your own relish? What's all in piccalilly (not sure on spelling, think it's a common relish-type thing the Amish make?) My thing lately has been to toss one in my blender when I whip up a green smoothie. And I'm still waiting to be rolling in the 'matoes. I've got great big HUGE tomato plants (that I neglected to stake up again this year) with what looks like PILES of green tomatoes all over. Should really go check on them and make sure the chicks ain't been eatin' away.
    ~A Dairy Farmer's Wife
    (Was too lazy to sign in :P)

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    Replies
    1. I think I probably could, but we don't really get a lot at a time, but really frequently. Not really enough to learn how to can...I do like your smoothie idea though. That would make a dent!

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