KALE SALAD WITH AVOCADO GODDESS DRESSING

Name: KALE SALAD WITH AVOCADO GODDESS DRESSING
Cuisine: American
Ingredients: 1 small ripe Hass avocado, peeled and pitted; 1 spring onion, coarsely chopped; 1 garlic clove, crushed; ¼ cup/4 tablespoons chopped fresh parsley; 1 tablespoon minced fresh tarragon, or 1 teaspoon dried; 2 tablespoons rice vinegar; 2 teaspoons blended peeled lemon (see here); 1 tablespoon nutritional yeast (or yeast flakes); 1 teaspoon Date Syrup (here); ½ teaspoon white miso paste; ½ teaspoon Savory Spice Blend (here), or to taste; 4 small or medium beetroots, trimmed and scrubbed; 1 bunch red kale, washed, tough stems removed; 1½ cups/95g cooked or 1 15.5-ounce/425g BPA-free tin or Tetra Pak; salt-free black beans, drained and rinsed; ¼ cup/30g raw walnuts, or other nut

5 steps

Is there anything kale cannot do?

Updated at: Wed, 16 Aug 2023 20:35:04 GMT

Nutrition balance score

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Ingredients

4 servings

DRESSING

1Hass avocado

small, ripe, peeled and pitted

¼ cupfresh parsley

chopped

1 tablespoonfresh tarragon

minced

2 tablespoonsrice vinegar

2 teaspoonslemon

blended, peeled

1 tablespoonnutritional yeast

or yeast flakes

1 teaspoonDate Syrup

½ teaspoonwhite miso paste

½ teaspoonSavory Spice Blend

here, or to taste

SALAD

4beetroots

small or medium, trimmed and scrubbed

1 bunchred kale

washed, tough stems removed

salt-free black beans

drained and rinsed

¼ cupraw walnuts

or other nut

Instructions

Step 1

DRESSING: In a blender or food processor, combine all the ingredients for the dressing and blend well, scraping down the sides as needed, until smooth. If the dressing is too thick for your liking, add up to ⅓ cup/80ml of water and blend to incorporate. Taste to adjust the seasonings. Transfer the dressing to a container with a tight-fitting lid and refrigerate until ready to serve.

Step 2

SALAD: Preheat the oven to 425°F/220°C/gas mark 7. Arrange the beetroots in a baking dish, cover, and bake until tender, 40 to 60 minutes, depending on the size of the beetroots. Remove from the oven, uncover, and allow to cool. When cool enough to handle, remove the skins from the beetroots, if desired. (They should slip off easily.) Slice, dice, or quarter the beetroots and transfer to a large bowl. Finely chop the kale and add to the bowl. Add the black beans and walnuts. Toss gently to combine. When ready to serve, toss the salad with as much of the dressing as desired.

Step 3

TIP: The Avocado Goddess Dressing is also great over roasted sweet potatoes and steamed cauliflower.

Step 4

VINEGAR Hello. My name is Michael, and I am a vinegar-aholic. Yes. I have an entire bar stocked with vinegars with different flavors to complement different dishes. I put strawberry vinegars on peaches, chocolate vinegar on fresh strawberries, smoky vinegar on savory entrées, peach vinegar on mangoes, and, yes, mango vinegar on peaches. When people think of vinegar, distilled white vinegar may pop into their mind, but that belongs under the sink with other natural cleaners, not the store cupboard. The science on the benefits of vinegars inspired me to explore this surprisingly exotic and far-reaching world, and I’m so glad it did. I try to be a really frugal person, but the three things I splurge on are blazing-fast Internet service, fresh dates every fall and exotic vinegars.

Step 5

Daily Dozen Foods X BEANS X GREENS X OTHER VEGETABLES X NUTS AND SEEDS X HERBS AND SPICES