We are excited to introduce a new staff member, Staci Brindle! She’s a nutritionist, food blogger and veggie junkie that it is as wild about local organic produce as we are. You can check out her blog, The Green Spork, but she will also be sharing some of her tasty creations here at Tecolote, like today’s recipe featuring this weeks harvest of curly kale. In addition to being a Jill-of-all-trades (including a love of farming) Staci has website and graphic skills that she’s bring to the Farm. Stay tuned for exciting changes coming to the Tecolote site and social media. Perhaps the best part is that Katie finally has some help in the office (woo hoo!)
Today’s recipe is a seasonal take on a simple kale salad. This recipe explains how to ‘massage’ the dressing into kale, which is an important step. If you have never massaged kale you will find that this extra effort softens the kale and transforms it into a tender, delicate salad showstopper. It’s especially nice on a spring day enjoyed outside with a chilled glass of your favorite white wine.
Kale & Black Bean Salad with Beets, Pepitas & Avocado
Prep Time: 20 mins
Cook Time: 0 mins
- 8 stalks of kale, washed, dried and destemmed
- 1 cup red cabbage thinly shredded
- 1 Tbls. Olive Oil or Coconut Oil
- 1 tsp. soy sauce
- 2 Tbls. raw tahini
- juice of 1 lemon
- 1 can of black beans, drained and rinsed
- 2 medium beets, cooked, peeled and cubed
- 1 avocado cubed
- 1/8 cup pepitas (pumpkin seeds)
- 1 Tbs hemp seeds, or seseme seeds
In a large bowl tear the kale into bite sized pieces.
Add the shredded cabbage to the bowl, and admire the beautiful color combo.
Add the oil, tahini, soy sauce and lemon juice to the bowl and, using your hands, begin to massage the leaves until the dressing ingredients are well mixed, coating the levels and the kale begins to soften. Set aside for about 15 minutes up to overnight if desired.
To the bowl of kale add the beans, beets, avocado & pepitas. Toss to incorporate.
Sprinkle the top with seeds to garnish. Serve immediately.