Continuing the salad series from the last post. I’ve been making a conscious effort to eat clean at least once a day, usually for lunch. My mornings typically start with a green smoothie or juice, followed by a small breakfast of oatmeal or granola with coconut milk. A hearty soup and or salad for lunch has been a great way to get through at least half the day feeling nourished.
In hindsight, I probably need to experiment with a heavier lunch and a lighter dinner and switch things around a bit. Two consecutive days of having just a salad for lunch gave me a slight headache, though that could very well have been detox-related. Either way, I switched things up this week and have been feeling much better. Keeping the heavier meals earlier in the day and going lighter as the day progresses seems to work best for me.
It’s amazing how much clearer the mind feels as the food gets cleaner. The mind–body–soul connection really isn’t a bunch of hogwash, for the non-believers out there. You truly are what you eat.
I adapted this tangy kale salad recipe from Epicurious, modifying it slightly based on what I had on hand in my pantry and fridge. I absolutely love what massaging kale with citrus does to both its taste and texture. I know I’ve gone on about kale before, but it really is one of the most wholesome leafy greens out there—hands down my favorite. Okay, I’m done.
Recipe
Ingredients
- ⅔ cup pistachios, microwaved for about 15 seconds
- ¼ cup fresh lemon juice (from 1 large lemon)
- 2 tbsp spicy or Dijon mustard
- 2 tbsp finely chopped shallot (about 1 medium)
- 1 tbsp raw honey
- 1 small garlic clove, finely grated
- Freshly ground black pepper
- ½ cup extra-virgin olive oil
- 1 lb kale, stems removed and thinly sliced
- ¾ lb Brussels sprouts, trimmed and thinly sliced
- ¼ log goat cheese
- Bread crumbs
- 1 crisp Fuji apple, cut into matchsticks
- 6 radishes, halved and thinly sliced (optional)
Method
Microwave the pistachios for 15–20 seconds, just until crisp. Set aside.
In a medium bowl, whisk together the lemon juice, mustard, shallot, garlic, 1 tsp salt, ½ tsp pepper, and 1 tbsp honey. Slowly drizzle in the olive oil while whisking continuously. Set the dressing aside.
In a large mixing bowl, combine the kale and Brussels sprouts. Add about ¾ of the dressing and use your hands to massage it into the greens. Taste and add more dressing if needed—you may not need all of it. Reserve any extra dressing for another use.
Slice the goat cheese into about 1-inch thick rounds, roll them in bread crumbs, and sauté in a skillet with a little olive oil until lightly golden brown on both sides.
Add the apple and half of the radishes to the salad. Toss gently to combine and season with salt and pepper to taste. Transfer to a serving bowl and top with the pistachios and remaining radishes.
To serve, plate the kale salad and finish with the warm crusted goat cheese rounds on top. Enjoy.
