Author Notes
A raw kale salad with a ka-pow chimichurri dressing and a creamy floor of lemony hummus. I used fresh oregano that I've managed to keep alive on my windowsill all this brutal winter but you could sub dry or another fresh herb. Substantial and satisfying especially with a hunk of bread to clean up the plate. —Laurie
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Ingredients
- Kale Salad
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1 handful
(large) baby kale, chopped
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1 cup
cherry tomatoes, halved
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2 tablespoons
red onion, thinly sliced
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2 tablespoons
sliced almonds, toasted
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1/2
avocado, cubed
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1/2 cup
hummus, plain with a squeeze of lemon or from your favorite recipe
- Chimichurri
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1/2 teaspoon
kosher salt
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1/2 teaspoon
ground cumin
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2
cloves garlic, peeled and roughly chopped
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1 cup
packed, italian parsley
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2 tablespoons
fresh oregano
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2 tablespoons
red wine vinegar
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1/2 cup
olive oil
Directions
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Put all ingredients into a blender and process until thoroughly mixed. Leftover sauce is great on meats and pasta and also freezes well.
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