Fresh & Fast Vegetarian_ Recipes That Make a Meal - Marie Simmons [29]
Serves: 4
1 small bunch (about 10 ounces) Tuscan (lacinato) kale, washed and dried
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
½ teaspoon coarse salt
Salsa
1 avocado, halved, pitted, peeled and diced (¼ inch)
1 ripe tomato, diced (¼ inch), with seeds and juice (about 1 cup)
½ cup diced (¼ inch) red onion
1 teaspoon finely chopped seeded jalapeño pepper, plus more to taste
1 small garlic clove, grated
1 tablespoon lime juice
1 tablespoon extra-virgin olive oil
½ teaspoon coarse salt
¼ cup unsalted roasted pepitas (hulled pumpkin seeds; see [>])
To prepare the kale, cut along both sides of the stem of each leaf with a sharp knife or pull the ruffled leaves away from the stems with your hands. Discard the stems. Gather a bunch of the long kale leaves together on the cutting board and slice into thin (⅛-inch) crosswise slices. You should have 4 to 6 cups lightly packed.
Combine the kale, lime juice, oil and salt in a large bowl. Rub the ingredients together with your hands (as though giving the kale a massage) until the leaves wilt, 1 to 2 minutes. Set aside.
To make the salsa: Combine the avocado, tomato, red onion, jalapeño, garlic, lime juice, oil and salt and stir to blend.
Add the salsa to the kale and toss to combine. Sprinkle the salad with the pepitas. Serve at room temperature.
Substitutions
Substitute roasted sunflower seeds for the pepitas.
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Make a Meal
Serve with Black Rice, Mango and Sugar Snap Pea Salad ([>]) or Summer Tomato and Olive Bread Salad ([>]).
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SHREDDED TUSCAN KALE SALAD WITH TAMARI AND SESAME Vegan
Everyone who tastes this salad (even my kale-phobic husband) devours it. The best kind to use is the mild, tender Tuscan (lacinato) variety, often sold as dinosaur kale.
Prep Time: 10 minutes
Serves: 4
1 small bunch (about 10 ounces) Tuscan (lacinato) kale, washed and dried
3 tablespoons unseasoned Japanese rice vinegar
2 tablespoons tamari or soy sauce
2 tablespoons mild-flavored olive oil
1 teaspoon toasted sesame oil
1 teaspoon grated peeled fresh ginger
1 garlic clove, grated
½ cup finely chopped carrot
¼ cup finely chopped red onion
1 tablespoon sesame seeds
To prepare the kale, cut along both sides of the stem of each leaf with a sharp knife or pull the ruffled leaves away from the stems with your hands. Discard the stems. Gather a bunch of the long kale leaves together on the cutting board and slice into thin (⅛-inch) crosswise slices. You should have 4 to 6 cups lightly packed.
Combine the kale, rice vinegar, tamari, olive oil, sesame oil, ginger and garlic in a large bowl. Rub the ingredients together with your hands (as though giving the kale a massage) until the leaves wilt, 1 to 2 minutes.
Add the carrot, onion and sesame seeds and toss with a fork until blended. Serve at room temperature.
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Make a Meal
I like this with Green Bean, Corn, Tomato and Cucumber Salad ([>]) and a rice salad, such as the simple Brown Rice, Scallion and Peanut Salad ([>]).
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SUMMER TOMATO AND OLIVE BREAD SALAD Vegan
You'll need ripe, luscious tomatoes for this salad, so save this recipe for the height of the season. Seek out a coarse-grained, chewy loaf of artisanal bread studded with black Kalamata olives. If olive bread is unavailable, use any whole-grain rustic loaf and toss in a handful of pitted Kalamata olives.
Cook Time: 20 minutes
Serves: 4 to 6
4–6 thick (1-inch) slices olive bread, crusts left on (see headnote)
Extra-virgin olive oil
1 garlic clove, bruised with the side of a knife
¼–½ cup ice water
5–6 large tomatoes (1½–2 pounds)
1 cup diced (¼ inch) red onion
1 cup lightly packed torn fresh basil leaves
Coarse salt and freshly ground black pepper
1–2 tablespoons aged red wine vinegar
Preheat the oven to 350°F. Arrange the bread slices on a large baking sheet. Brush both sides of the bread lightly with oil and bake until crisp and golden, about 20 minutes, turning over halfway through the baking time. When the bread is cool enough to handle, cut it into rough 1-inch