Kale Salad

I’m not too shy about eating mangoes in January, but at the same time, I do like to try to source most of my produce and other food from my local Farmer’s market.  I find it to be a bit of a challenge to use local produce in the winter, but it’s a challenge I’m up for.

The big thing at the market lately has been kale.

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Thing is, there’s only so many kale chips a girl (and her meat n’ potatoes-loving Newfoundlander husband) can handle.  In an effort to find a new way to use kale (and to broaden my sometimes spinach, arugula and romaine-limited salad repertoire) I created this crunchy, tangy winter salad.

Here’s what you need:

(amounts depending on how many mouths you’re feeding)

Salad

1 part kale, chopped fine

1/2 part raw broccoli, chopped

1/2 part arugula, chopped

1 avocado, chopped

Handful of roasted pepitas (my favourite are from a vendor at the Halifax Famer’s Market – but they don’t have a website to link to!  You’re just going to have to check it out…they sell awesome roasted nuts too!)

Vinaigrette

1 part oil (I usually use olive oil, but a splash of walnut oil mixed in is nice too)

Juice of one lemon (two if you’re making quite a large salad)

1/4 part agave nectar (honey would do)

1/4 part dijon mustard

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Here’s what you do:

Toss together all the salad ingredients in a large bowl.  In a jar or tupperware container with a lid, add the vinaigrette ingredients, close the lid and shake like crazy until the oil has emulsified and you have a nice creamy mixture.  Give it a taste and add more agave nectar or lemon juice depending on how sweet or tart you like your vinaigrette.

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Pour the vinaigrette into the salad and toss to coat.  Enjoy!

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Recipe is a Jessie original!