“Dude, this salad is crazy. But it’s good,” said one of my young adult sons about this salad. “It’s got a lot of ginger flavor, good sweet-sour balance, avocado for some fat. The ginger overpowers the kale flavor but that’s kind of the point.”
I was pleased that the salad was a hit with at least one of my sons. I’d been inspired to make it by PCC deli’s Rockin’ Raw Kale Salad. Its dressing has ginger, lemon, and honey, but no oil, and I wondered how that would work out.
The answer is pretty much like my son said: it works out well. I’d minced the ginger as finely as I could to avoid any overwhelming pops of gingery-ness, and as life worked out I ended up leaving the dressed kale in the fridge for 24 hours before topping it with the fruits and veggies and serving it. Kale salads tend to get better with time so this may have worked to our advantage.
This was an experiment I won’t hesitate to repeat!
- 1.5 Tbsp. ginger, peeled, minced.
- juice of 1 small lemon (about 2 Tbsp.)
- 2 Tbsp. high quality natural honey
- ½ tsp. flaked salt
- 1 bunch kale (about 6 oz.) washed, de-ribbed, chopped
- ½ bunch radishes (about 4 oz.), washed, trimmed, cut into thin half-moons.
- 1 extra large apple (about 10 oz. whole) quartered, cored, chopped
- 1 avocado (about 8 oz. whole), peeled and pitted, cut into small thin slices.
- 3 Tbsp. sunflower seeds
- Peel and mince ginger.
- Juice lemon.
- Heat honey very briefly in microwave (to more easily pour and mix it with the lemon).
- Whisk together honey and lemon, add minced ginger (the salt will be added to the greens later.)
- Wash kale, rip each leaf from its central rib, spin dry, chop.
- Wash radishes, trim away top and bottom, halve, cut into thin half-moons.
- Halve, core, peel and slice the avocado.
- Quarter, core, and chop the apple. Immediately toss the apples with a little of the dressing to keep them from browning.
- Place prepared greens in large bowl, add the remainder of the dressing, toss, sprinkle with flaked salt.
- Arrange greens on plates.
- Top with the avocado, apple, radish, and sunflower seeds.