Avocado

The Genius Super-Salad

April 27, 2018
Photo by Ty Mecham
Author Notes

Our creative director Kristen Miglore and I collected some of our favorite Genius salad elements, tossed them in a bowl, and came up with this beauty. It’s everything we want in a desk lunch: hearty chickpeas and creamy feta, tangy onions and olive oily dressing, plus so much crunchy kale and cabbage. We developed this at-home version for you (and okay, us) to make as often as possible. We based the quick-pickled onions on this recipe by fiveandspice. —Emma Laperruque

  • Prep time 40 minutes
  • Serves 2
Ingredients
  • Quick-pickled onions
  • 1 small red onion, peeled and thinly sliced
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 2 teaspoons kosher salt
  • 1 teaspoon sugar
  • Salad
  • 2 cups chopped, stemmed curly kale
  • 1 cup shredded red cabbage
  • 1 cup peeled, cubed (about 1/2-inch) red beets (raw!)
  • 3/4 cup cooked or canned, rinsed chickpeas
  • 1/4 cup pickled red onions
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup crumbled feta
  • 1/4 cup toasted pepitas
  • Extra-virgin olive oil, for dressing
  • Red wine vinegar, for dressing
  • Kosher salt
  • 1 avocado, peeled and cubed
In This Recipe
Directions
  1. Pickle the red onion. Combine the vinegar, water, salt, and sugar in a bowl and stir until the salt and sugar dissolve. You could heat the water and vinegar first, or not. Add the onions and toss. Let stand for at least 30 minutes, tossing now and again. If you’re not using them right away, store in the refrigerator.
  2. Combine the kale, cabbage, beets, chickpeas, pickled onions, cilantro, feta, and pepitas in a big bowl. Dress with oil, vinegar, and salt to taste. Top with avocado.

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Review
Emma is a writer and recipe developer at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing articles about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now she lives in Maplewood, New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's cooking column, Big Little Recipes, all about big flavor and little ingredient lists. And see what she's up to on Instagram and Twitter at @emmalaperruque.