The Farmers' Market Table

Kale, Dulse, and Avocado Salad with Carrot Ginger Dressing

Kale’s antioxidant, anti-inflammatory and anticancer properties make it a superstar in the world of greens, and its hearty leaves make for a substantial fall and winter salad.

Kale, Dulse, and Avocado Salad with Carrot Ginger Dressing
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Ingredients: 

The state of Vermont, where I live, has traditionally been big on this brassica family member, as it grows well into the colder months, giving us a way to stay green while staying local after the first frost. Dulse, a superfood sea vegetable, is a remarkable source of iodine and other minerals and boasts and salty smoky flavor that some liken to bacon. A sweet, tangy and umami flavored carrot ginger dressing brings the salad together, with extra dressing left to liven up subsequent servings of salad throughout the week.

Dressing (makes about 1 ½ cups)
1 large carrot, chopped
Three 3-inch strips pickled ginger
1 shallot, chopped
1 garlic clove, cut in half
¼ cup apple cider vinegar
1 tablespoon honey
2 tablespoons light miso, or to taste
2 tablespoons water
1 tablespoon tamari
½ cup (120 milliliters) extra-virgin olive oil

Salad
1 bunch lacinato kale, stems removed and leaves torn into pieces or sliced
Sea salt
½ cup dulse fronds, briefly rinsed under running water to soften
1 medium carrot, shredded
3 radishes, shredded
1 ripe avocado, cut in half, pitted, flesh scooped out and chopped
Toasted pumpkin seeds or sunflower seeds

Directions: 

To make the dressing: In a blender, combine all the ingredients except the olive oil and blend until smooth. With the machine still running, slowly add the oil through the hole in the top and blend until emulsified, adding a little more water or oil if the dressing is too thick.  

To make the salad: Place the kale in a large bowl, add a couple pinches of salt, and massage the greens for about a minute, until they wilt. Add the carrot, radishes, and avocado and toss. Add dressing to coat and toss again (you will have leftover dressing). Serve topped with pumpkin seeds and extra dressing alongside for drizzling.

 

Leda Scheintaub’s latest work is The Sage and the Cook: Two Generations of Gluten and Dairy Free Cooking, an e-book series in collaboration with whole foods pioneer Rebecca Wood. The first book in the series is Soups and Stews, available from Amazon for $2.99. She is also the coauthor (with Denise Mari) of the forthcoming Organic Avenue; coauthor (with Carol Alt) of Easy, Sexy Raw; the recipe developer for The Ciao Bella Book of Gelato and Sorbetto; and author of Chipotle: Smoky Hot Recipes for All Occasions. She is currently at work on a book on cultured foods to be published by Rizzoli in fall 2014. She has been a freelance writer, editor, and recipe tester for the past ten years and lives with her husband in southern Vermont, where you’ll often find her at the Brattleboro Area Farmers’ Market.

Nutritional facts: