It is so hot right now. Too hot to cook. Too hot to go grocery shopping (I'm not lugging bags of groceries to my car and then into my house. Nope. You can't make me.)
I had to get a bit creative when it came to dinner tonight. It was one of those "throw everything into a bowl and call it a salad!" nights. The result was delicious, though, so I need to jot it down before I forget.
3 large stalks of leafy green kale (any kale will do) (actually, any leafy green will do but you get smug hippie points if you use kale) (long story short, you want to end up with roughly 4 cups of chopped leafy greens)
1/2 long English cucumber, diced
1 bell pepper, diced (I used orange because that's what I had in the fridge)
1 green onion, sliced (I wish I had more - next time I make this I'll use three probably)
1.5 avocados, diced (don't yell at me for the half! You're going to use the other half in the dressing. I won't leave you hanging, man.)
In a blender, combine:
Half an avocado (see!)
1 heaping Tbsp tahini
The juice of half a lemon
1 clove of garlic
2 Tbsp red wine vinegar
2 Tbsp olive oil
salt and pepper to taste
*next time I make this I'm going to add a small bunch of fresh parsley to the dressing for some freshness and colour*
Blend well. You're going to end up with about half a cup of thick (sour cream consistency) dressing. It will feel like it's too much and it's too thick. It's neither. Trust the process.
Prepare your kale by removing the stalky bit and chopping the leafy bit fine (chiffonade it like you're on the Food Network, baby!) Add it, your other veg, and your dressing to a large bowl and mix well. You want a nice, creamy slaw. If you don't have enough dressing you can always squeeze some more lemon juice over your salad to thin out the dressing.
For bonus hippie points, top each serving with a Tbsp of chia seeds and a Tbsp of hemp hearts.
Makes four generous servings. We had ours with barbecued pork tenderloin tonight but this salad is definitely bold enough to serve with steak.