Indian Slaw

The coleslaw dressing: 1/2 cup full fat yoghurt 1/2 cup mayonnaise 1/2 tsp coriander powder 1/2 tsp cumin powder 1/4 tsp kashmiri chili powder 1/2 tsp black pepper coarse grind 1/4 tsp mustard powder 2 1/2 tbsp lemon juice from a lemon, not a bottle 1 tbsp milk (optional) to thin if your yoghurt is… Continue reading Indian Slaw

Avocado and Tomato Salad

1 medium (12 oz) English cucumber, cut into quarters through the length then sliced 16 oz. grape tomatoes* 1/2 small red onion,** sliced into small pieces 2 medium avocados (firm but ripe), sliced into bite size pieces Dressing: 1 1/2 Tbsp fresh lemon juice*** 1 1/2 Tbsp red wine vinegar 3 1/2 Tbsp extra virgin… Continue reading Avocado and Tomato Salad

Warm Kale, Coconut and Tomato Salad

12 ounces cherry tomatoes, approximately 1 pint basket 3 to 4 tablespoons extra-virgin olive oil Kosher salt and freshly cracked black pepper to taste 2 to 3 limes, well scrubbed if waxed 12 ounces green or purple kale, approximately 2 heads, lower stalks removed and leaves torn into pieces 1/4 cup unsweetened dehydrated shaved coconut… Continue reading Warm Kale, Coconut and Tomato Salad

Kale Salad With Peaches and Cornbread Croutons

FOR THE CRISPY CORNBREAD CRUMBS: 3 tablespoons extra-virgin olive oil 1/2 teaspoon smoked paprika 1/4 teaspoon onion powder Kosher salt (Diamond Crystal) and black pepper 4 to 5 ounces store-bought or homemade cornbread, torn into small pieces (about 2 cups) FOR THE DRESSING: 1/2 small red onion, thinly sliced 4 1/2 tablespoons extra-virgin olive oil… Continue reading Kale Salad With Peaches and Cornbread Croutons

Kale and Brussels Sprouts Salad With Pear and Halloumi

1/2 small garlic clove Kosher salt and black pepper 1/4 cup olive oil, plus more for frying 3 tablespoons fresh lemon juice (from 1 lemon) 4 ounces thinly sliced lacinato kale, ribs removed before slicing (about 4 cups) 6 ounces brussels sprouts, trimmed and thinly sliced (about 2 cups) 1 Comice or Bartlett pear, cored… Continue reading Kale and Brussels Sprouts Salad With Pear and Halloumi

Tuscan Kale

1 bunch Tuscan kale (also known as black or lacinato kale) 1 thin slice country bread (part whole-wheat or rye is nice), or 1/4 cup homemade bread crumbs (coarse) 1/2 garlic clove, finely chopped 1/4 cup finely grated pecorino cheese, more for garnish 3 tablespoons extra virgin olive oil, more for garnish Freshly squeezed juice… Continue reading Tuscan Kale

Coconut Curry Creamed Kale with Sambal Oelek

2 (13-ounce) cans full-fat coconut milk 2 tablespoons Madras curry powder 1 (2-inch) piece fresh ginger, peeled and finely grated (about 1 tablespoon) 1 teaspoon sambal oelek or Sriracha Kosher salt and black pepper 2 large bunches curly kale (about 1 pound), stems removed, leaves torn into 3-inch pieces 1/2-cup unsweetened coconut flakes (Big chips,… Continue reading Coconut Curry Creamed Kale with Sambal Oelek

Kale Salad with Apples and Cheddar

4 cups very finely chopped or slivered curly kale or Russian kale (about 6 ounces on the stem, or half of a 3/4-pound bunch, stemmed and washed in two rinses of water) 2 tablespoons coarsely chopped toasted almonds 1 apple, sweet, like a Fuji, or a sweet-tart, like a Gala, Braeburn or Pink Lady, cored… Continue reading Kale Salad with Apples and Cheddar

Kale Salad with Carrots, Apples, and Cheddar (with Variations)

1/2 cup olive oil 2 Tbsp fresh lemon juice 2 Tbsp apple cider vinegar 2 Tbsp real maple syrup 1 1/2 tsp dijon mustard Salt and freshly ground black pepper, to taste 1 lb. curly kale (about 2 large bunches) 1 large (9 oz.) apple, recommend gala, julienned 2 medium carrots, shredded (1 cup) 3/4… Continue reading Kale Salad with Carrots, Apples, and Cheddar (with Variations)

Rotisserie Chicken Salad With Greens and Herbs

Rotisserie chicken Arugula Scallions Cilantro Avocado Lime vinaigrette Pick up a heat-lamp roast chicken at the market on the way home — it’s O.K.! — and tear it apart to feed four, or half of it for two, shredding the meat with your fingers. Mix the chicken with a few handfuls of baby arugula, a… Continue reading Rotisserie Chicken Salad With Greens and Herbs

Kale Salad with Cranberries, Pecans, and Blue Cheese

Mustard vinaigrette Kale Dried cranberries or currants Pecans Blue cheese Croutons Make a mustardy vinaigrette that’ll stand up to the greens — mustard, olive oil, a splash of lemon juice, salt and pepper — then drizzle it over clean, chopped kale with a host of big-flavored mix-ins that wink at whatever season you’re in without… Continue reading Kale Salad with Cranberries, Pecans, and Blue Cheese

Everyday Kale Salad with Roasted Lemon Vinaigrette

1 small bunch lacinato kale, cut into very fine ribbons 1/2 small head cabbage, shredded or thinly sliced 1/4 of a red onion, very finely sliced ( see notes) 1/4 cup tender herbs of your choosing (optional) cilantro, basil, parsley, chives 1/4 cup olive oil juice from 1–2 small lemons – try roasting them first,… Continue reading Everyday Kale Salad with Roasted Lemon Vinaigrette

Smoked Salmon, Avocado and Fennel Salad

Creamy Dill Dressing (4 servings): 1/3 cup mayo 1/3 cup sour cream 1 tablespoon olive oil 2 tablespoons lemon juice 2 garlic cloves-finely minced- use a garlic press 1/3 cup fresh dill, chopped 1/4 heaping teaspoon salt 1/4 teaspoon fresh cracked pepper Salad ( 2 entree-sized servings): 1 head butter lettuce (or little gems or… Continue reading Smoked Salmon, Avocado and Fennel Salad

Kachumber Salad with Cucumber, Onion & Tomatoes

3 Cucumber, peeled and chopped 1 Onion, finely chopped 1 Green Chilli, finely chopped 2 Tomatoes, chopped 1 Carrot (Gajjar), peeled and chopped 1/4 cup Fresh Pomegranate Fruit Kernels Salt, to taste Black pepper powder, black pepper powder (as required) 1 teaspoon Cumin powder (Jeera), (roasted) 1-1/2 teaspoon Lemon juice Coriander (Dhania) Leaves, few sprigs,… Continue reading Kachumber Salad with Cucumber, Onion & Tomatoes

Maharashtrian Carrot Salad (Gajarachi Koshimbir)

3 Carrots (Gajjar), peeled and chopped into cubes 1 tablespoon Lemon juice 2 tablespoon Fresh coconut, grated Salt, to taste 2 sprig Coriander (Dhania) Leaves, chopped To temper: 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 pinch Asafoetida (hing) 1/2 teaspoon Oil In a sauce pan combine the carrots along with 1/2 a cup of water… Continue reading Maharashtrian Carrot Salad (Gajarachi Koshimbir)