Author Notes: A raw kale salad with a ka-pow chimichurri dressing and a creamy floor of lemony hummus. I used fresh oregano that I’ve managed to keep alive on my windowsill all this brutal winter but you could sub dry or another fresh herb. Substantial and satisfying especially with a hunk of bread to clean up the plate. —Laurie
Serves: 1
Ingredients
Kale Salad
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1
handful (large) baby kale, chopped
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1
cup cherry tomatoes, halved
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2
tablespoons red onion, thinly sliced
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2
tablespoons sliced almonds, toasted
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1/2
avocado, cubed
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1/2
cup hummus, plain with a squeeze of lemon or from your favorite recipe
Chimichurri
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1/2
teaspoon kosher salt
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1/2
teaspoon ground cumin
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2
cloves garlic, peeled and roughly chopped
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1
cup packed, italian parsley
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2
tablespoons fresh oregano
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2
tablespoons red wine vinegar
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1/2
cup olive oil
Directions
- Put all ingredients into a blender and process until thoroughly mixed. Leftover sauce is great on meats and pasta and also freezes well.
/035c71fc-4070-4bed-ac2c-ae3f7b1368af--IMG_1384.JPG "Kale Salad with Chimichurri and Hummus 2")
