You know what makes this salad wonderful? Every item in this salad brings something unique to the table. If you left something out, it wouldn’t be as healthy, or as colorful, or as satisfying. If you were to try to, um, ban something from the salad, you’d end up with a totally different meal. Something totally hostile to the salad our forefathers imagined for us.
Wait. I’m trying to politicize a salad. Stop me please.I try to refrain from talking about real world issues on my site, because I feel like food blogs are a place that people come to get away from the the ire and fire and mire. But sometimes…well…I see the edit button and just choose to ignore it.
But really. I’ll try to keep the poli talk to a minimum. To wit: Did anybody see that a museum in Quebec is using facial recognition software to match your visage to age-old statues? It’s called My 2000 Year Old Double, and you upload a photo and they match your face to sculptures of antiquity. So I go on there and I do it and…..it said I looked like a Greek water nymph who got turned into a cow. No, wait, the statue was of the nymph as she became a cow. Uhhh…thanks? Totally unflattering, but fun all the same. Y’all need to go on there and try it! Link. And then tell me what you got. For your own sake, I hope nobody else gets a half-bovine water nymph.
On the other hand, maybe a half cow is totally accurate, because I love to munch on fresh greens. Just like our bovine buddies, but with better table manners — I hope. I obviously couldn’t just stop at greens, so I threw in as many colors as I could find. Blackberries an white potatoes and golden beets and oranges and little ruby beets. The ruby beets I used were pre cooked and seasoned, but if you’re not into that, just use raw beets.
It had been awhile since I’ve made a new salad dressing, so I decided to whip one up. I like using a drained can of Northern white beans as a dressing base because it’s creamy and protein-y and low fat. You just have to rinse them, let them sit in new water, and rinse them again. Do this a few times to get rid of the beany taste (which is normally fine — I just don’t want it in salad dressing) and then you’re good to go. I had imagined a citrusy cream dressing when I started out, but a few twists and turns later, it turned into something different.
That’s one of the things I truly love about cooking. Adding a pinch of this and a fleck of that can turn into a disaster — or it can turn into a little golden pot of stuff, a new favorite, a happy surprise.
happy Friday, y’all. <3
- 1 golden beet, sliced thin
- 1 orange, sectioned
- 1 grapefruit, sectioned
- 1 avocado
- 6 oz of blackberries
- 1 medium white potato (about 8 oz potato)
- 6.5 oz package of mini seasoned beets (like lovebeets sweetfire)
- 4 cups tightly packed kale
- 4 cups loosely packed spring mix
- 1 can northern beans, rinsed and drained
- 1/2 cup fresh lemon juice
- 2 tbsp lime juice
- 1 tbsp maple syrup
- 1 tbsp lime zest
- 2 tbsp pepitas (optional)
- 1/2 tsp microplane grated garlic
- 1/2 tsp turmeric
- 1/2 tsp sumac
- salt to taste
- Turn on the broiler
- Slice the potato into wedges (about 12-16)
- Nuke to potato wedges for 4 minutes in the microwave
- Place the potato wedges on the second rung below the broiler. Cook for 4 minutes on one side, flip, and then cook for 1 minutes on the otherside. They should be golden and crispy.
- Wilt the kale in the microwave for about 2-3 minutes.
- Toss all salad ingredients together in a huge bowl
- Combine all ingredients in a blender till smooth