This is my take on Superfood Salad — big, hearty and full of healthy, clean ingredients. It works deliciously with a juicy lemon vinaigrette (recipe included) but just a drizzle of extra virgin olive oil, some flaky Maldon sea salt and freshly ground lemon pepper would taste great too.
One of the dirty little secrets about January is that it’s freezing or at least chilly most places, yet everywhere you turn someone is trying to shove a cold salad down your throat.
I guess it’s because we’re still detoxing from all the butterscotch squares, sugar cookies, cheese balls and endless cups of egg nog from a few weeks back.
This feels deeply wrong to me.
When do we get to eat comfort food again?
For my part, the holiday food excesses have continued with a sneaky caramel or two grabbed from the check-out counter at Whole Foods, a bucket of hot popcorn with a (mandatory) side of raisinettes at the movies yesterday, aaaaannnnnd you guessed it….more pancakes with maple syrup.
I’m concerned the pancake situation is getting out of hand over here 🙂
So I worked out this Superfood Salad to get back on track.
The requirements were simple: the ingredients could not be punishingly bland or low in flavor.
I need to really want to eat it, not eat it because I have to.
Also important that it’s big, because that’s how I like all my food 🙂
And colorful and crunchy and bright doesn’t hurt either.
Now I’m not going to call the police if you eat a nice carby slice of bread on the side of this salad.
If you must, I’d recommend bread that’s hot and toasty and possibly slathered with a fatty substance.
Totes up to you.
What I can promise is a smug feeling of superiority once you’ve finished eating it.
Or in my case, a little peace knowing I’ve eaten at least one virtuous thing this January when we’re all supposed to be on a diet, that was highly enjoyable and satisfying too.
- Four Servings
- FOR THE SALAD
- 3 cups romaine lettuce, (washed, dried) and cut in chunky pieces
- 1/2 head of radicchio, sliced in thin ribbons
- 3 big leaves curly kale, washed, spine removed and torn into pieces
- 1 carrot, shaved in ribbons (with a vegetable peeler)
- Small bunch of broccolini (or broccoli, sliced thin)
- 2 green onions, washed,ends trimmed and sliced thin length-wise
- 1 avocado, sliced in 1" pieces
- 6-8 brussel sprouts, ends trimmed and thinly sliced
- 1 fennel bulb, trimmed and thinly sliced
- 1/2 cup fresh blueberries, washed and dried
- 1/2 cup whole pecans
- Flake sea salt such Maldon and freshly ground lemon pepper for serving
- FOR THE LEMON VINAIGRETTE:
- 6 tablespoons extra virgin olive oil
- 4 tablespoons freshly squeezed lemon juice (I used Meyer lemon)
- 3 teaspoons honey, more or less depending how sweet you like it
- 1 1/2 teaspoons dijon mustard (I use Maille Original Dijon)
- 1 1/2 teaspoons mayo or veganaise (I use Follow Your Heart brand)
- 1/2 teaspoon freshly ground lemon pepper (Trader Joes makes a good one)
- 1/4 teaspoon salt
- MAKE THE SALAD:
- Prepare all the vegetables and arrange them on your choice of:
- * four salad plates, tossed just before serving with the vinaigrette
- * four medium-sized bowls, ingredients composed with the vinaigrette passed on the side
- * one large platter with all the ingredients for a composed salad, served with the dressing on the side.
- I've shown how I do it all three ways in the photos of this post for reference.
- MAKE THE VINAIGRETTE:
- In a medium-sized bowl with a whisk handy, put all the ingredients in together except the olive oil and whisk until smooth.
- Drizzle in the olive oil slowly while whisking to combine and emulsify the mixture. Taste and adjust the seasonings to your liking - meaning you can add a bit more honey or salt if you like.
I buy organic vegetables whenever possible, and they are preferred here.
You can use regular broccoli instead of the smaller broccolini, just slice it thinly so it isn't a challenge to eat.
Try walnuts instead of pecans if you like!
Add 1/2 cup cooked grains like quinoa for an even heartier salad.
SOURCE: STUDIO DELICIOUS
Here’s another nice salad to try: