Every meal is made better with the addition of kale in my view. If I allowed myself, you’d be getting a new kale recipe every week from me…but I try to throw in some variety so that I don’t kale you out.
That said, you can expect to see a little more kale around here now that we’re heading into the summer months. It’s truly one of the most versatile and nutrient-packed greens that you’ll see all summer long at the farmers’ market. I’ll try not to slam you with too much kale, but if I’m being honest, it makes a near daily appearance in my diet these days. Salads, smoothies, stir-fries, omelets…everywhere!
Here’s a new twist on coleslaw that pairs perfectly with just about anything off the grill: Green Goddess Kale Slaw! (If you’re a guy and you want to make this recipe a little more manly, just call it Green Giant Kale Slaw and you’ll be good to go.)
Instead of using mayonnaise or dairy to make the dressing thick and creamy, I opted for an avocado-based dressing. Kale, because of its prickly texture and sturdy leaves, holds up well under thick dressings…so don’t be afraid of tossing this super thick dressing with the salad ingredients. It makes for a tasty and deliciously creamy side dish!
Since my digestion has healed so much since the early days of my gluten- and dairy-free life, I have been able to add dairy back in small amounts here and there. Goat’s milk yogurt and grass-fed butter have made a few appearances in my diet in recent months, and I’ve been able to tolerate them well. That said, I still feel my very best when I eat a dairy-free diet. Although my digestion doesn’t seem to be phased by a little dairy now and then, I can definitely tell that I become more congested and less energized with dairy in my diet. So for now I think it will be one of those rare special occasion foods that I enjoy once a month or so.
This salad is perfect for those on dairy-free and egg-free diets. You won’t miss the richness of yogurt or mayonnaise because the avocado is such a fantastic stand-in!
Pack up this kale slaw and take it with you on your next picnic. If you want an all-in-one meal, bulk it up with some grilled chicken for extra protein (or chickpeas for a vegan option) and you’ll be all set.
With picnics and barbecues on the schedule a lot more these days, don’t fall prey to the junk food that so often tempts us when we’re dining in the summer spirit. (Chips, buns, processed meats, salty condiments, sugary desserts and beverages…you know what I’m talking about!) My friends Ali and Tom from Whole Life Nutrition (and the blog Nourishing Meals) have put together a series of cooking videos showing you how to make some amazing GMO-free recipes that are perfect for potlucks. Check them out here. With a picnic spread like theirs, I highly doubt anyone will miss the junk food!
- 5 cups chopped kale
- 2 cups finely chopped broccoli florets
- ¾ cup thinly sliced scallions
- 1 medium carrot, peeled and shredded
- Handful of sprouts
- Handful of pumpkin seeds
- ½ medium ripe avocado, pitted
- ½ cup unsweetened non-dairy milk (I use homemade almond milk)
- 2 tablespoons fresh lemon juice
- 2 tablespoons maple syrup or honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon Dijon mustard
- Sea salt and pepper, to taste
- In a large bowl, combine the kale, broccoli, scallions, and carrot. Reserve the sprouts and pumpkin seeds for garnish.
- Scoop the avocado flesh into a blender or food processor. Add the milk, lemon juice, maple syrup, vinegar, and mustard. Puree until smooth. The dressing will be thick, with the consistency of mayonnaise. Pour the dressing over the salad and toss to coat everything thoroughly. Season to taste with salt and pepper.
- Garnish plates of the salad with the sprouts and pumpkin seeds.