Chopped Kale Salad with Meyer Lemon Vinaigrette
(with an easy Meyer lemon substitute)
Serves 4 (or 8 side salads)
For the Salad:
1 large bunch kale (8-10 ounces or about 10 cups)
½ teaspoon kosher salt
1 cup shelled frozen edamame, cooked according to package directions
1 cup garbanzo beans (chickpeas), rinsed and well drained
½ cup shredded carrot and/or red cabbage
½ cup dried cranberries
½ cup chopped toasted pecans
Optional: 2 ounces (about ½ cup) crumbled feta cheese
For the Vinaigrette:
¼ cup olive oil
¼ cup apple cider vinegar
3 tablespoons freshly squeezed Meyer lemon juice (or 1-½ tablespoons each fresh lemon juice and clementine, tangerine, or orange juice)
1 tablespoon granulated sugar
1. To make the vinaigrette, whisk together the olive oil, apple cider vinegar, Meyer lemon juice (or mix of juices), and sugar in a small bowl. Alternatively, you may add the ingredients to a jar with a tight-fitting lid and shake well. Set aside. (The dressing can be made in advance and refrigerated for at least one week.)
2. Strip the kale leaves from the stems and chop the leaves into small pieces. Discard the stems. If the leaves are wet from washing, pat them dry, and place in a large bowl. (Wet leaves can make the vinaigrette watery, thereby diluting the flavor.) Sprinkle leaves with salt, and massage with your fingers for about 2 minutes. The leaves will soften and become a darker green.
3. Add the remaining ingredients, and then drizzle with enough dressing to coat the kale leaves when tossed. Season the salad with freshly ground pepper and a sprinkle of salt. The salad will keep for several days in the refrigerator. For optimal crunch, add the nuts just prior to serving.
Lentil Salad for all Seasons
Serves 6-8
For the Lentils:
1 cup brown lentils (could substitute green or black*)
2 teaspoons kosher salt
4 cups water
For the Salad:
1 cup cooked rice (I like long grain brown; leftovers are fine; could use white or even cooked quinoa or omit the rice and cook an additional ½ cup of the dry lentils. When cooking 1-½ cups of lentils, start with 6 cups water and 1 tablespoon kosher salt.)
2 stalks celery OR ½ a medium cucumber (seeded), finely diced
2 finely diced carrots or 1 seeded and chopped tomato OR 1 cup halved grape tomatoes
1 red bell pepper, seeded and finely diced (yellow and orange peppers provide a colorful option when available)
¼ cup minced red onion OR 2 thinly sliced scallions
1 cup baby spinach or arugula OR ¼ cup chopped fresh parsley (or more to taste; roughly chop if leaves are large)
Awesome add-ins & toppings: ½-¾ cup crumbled feta; 1 chopped avocado; handful of pitted and chopped kalamata olives; 1/3 cup salted or roasted sunflower seeds and/or pepitas, chopped almonds, walnuts, etc.
For the Vinaigrette:
3 tablespoons freshly squeezed lemon juice
3 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
½ teaspoon each kosher salt, smoked or regular paprika, and sugar or honey
¼ teaspoon each garlic powder and freshly ground black pepper
1. In a small bowl, whisk together the vinaigrette ingredients. Or add everything to a jar with a tight-fitting lid and shake well.
2. Add 4 cups water to a medium pot, bring to a boil, and then add the 2 teaspoons salt and lentils. Return to a boil, give the lentils a stir, and reduce the heat to a gentle simmer. Cook, uncovered, for 15-25 minutes. (See notes below.)* Drain immediately and transfer to a large bowl. Drizzle a little of the vinaigrette over the warm lentils as they will absorb a little extra flavor when warm. (If you are cooking fresh rice for this recipe, you can do the same with the warm rice.)
3. Stir in the rice, celery or cucumber, carrots, bell pepper, onions or scallions, and parsley if using. If using the optional feta or olives, you may add them now, too. Drizzle with the remaining vinaigrette and gently toss to combine. At this point, the salad can be covered and refrigerated for several hours.
4. When ready to serve, top the salad with tomatoes, greens of choice, avocado, and nuts or seeds as desired.
*Cooking time will vary depending on type of lentil chosen, age of lentils, and precise level of heat. Start tasting regularly after 15 minutes to ensure perfectly cooked, intact, and mush-free lentils. Also note that red and yellow lentils will cook in less than 15 minutes. Those varieties are best suited for use in soups and stews.
Chicken & Broccoli Slaw with Speedy Thai Peanut Sauce
Serves 4
For the Peanut Sauce:
1 tablespoon creamy peanut butter
1 tablespoon sesame oil
2 tablespoons soy sauce (use a gluten-free or low-sodium option, if necessary)
1 tablespoon packed brown sugar or honey
Optional heat: ½ teaspoon sriracha sauce
For the Salad:
1 (10-ounce) bag broccoli slaw
2 cooked chicken breasts, chopped
¼ cup roasted sunflower seeds or 1/3 cup peanuts
Optional extras: 1 small red bell pepper, chopped; 5-6 sliced radishes; 2 thinly sliced scallions; ¼ cup chopped cilantro or parsley
1. In a small bowl, thoroughly combine all of the peanut sauce ingredients.* (If the peanut butter is cold, warming it slightly in the microwave or allowing it to sit at room temperature for a few minutes will allow it to mix more easily with the other ingredients.)
2. In a large bowl, add the broccoli slaw, chicken, and optional extras. Pour the sauce over top and toss to thoroughly coat. At this point, you may cover the salad and refrigerate until ready to eat. Sprinkle with the sunflower seeds or peanuts just before serving.
*You can experiment using this quick sauce on other salads, chicken, pork, or anything to which you’d like to lend an Asian flavor, from pizza to sandwiches, pasta to lettuce wraps. Double the recipe, as needed.
Honey Lime Shrimp with Avocado & Corn
Serves 4
For the Salad:
1 pound medium or large shrimp, cooked and peeled (see Tips)
2 medium avocados (ripe but not too soft), removed from skin and chopped
1 cup fresh corn kernels (may use frozen and thawed)
¼ cup chopped fresh cilantro (may substitute fresh basil, parsley, or a mix of fresh herbs)
2 tablespoons minced red onion
Optional for a heartier meal: quinoa, couscous, or grain of choice, cooked and cooled to room temperature
For the Honey Lime Vinaigrette:
¼ cup freshly squeezed lime juice
2 tablespoons honey
2 ½ tablespoons olive oil
½ teaspoon salt and several grinds of the pepper mill
A pinch (1/16 teaspoon) cayenne pepper, or more to taste (alternatively, I sometimes use 1 teaspoon sriracha sauce)
For the dressing: In a small bowl, whisk together all of the ingredients, or put in a jar and shake well. The dressing may be made earlier in the day and can sit on the counter for 2 hours or be covered and refrigerated for longer storage. Shake or stir well before using.
For the salad: Combine the first 5 ingredients. Gently stir in the vinaigrette to coat. Cover and chill for an hour or so. If desired, plate over or alongside quinoa or grain of choice.
How to quickly cook shrimp: For added convenience, precooked shrimp is readily available, but when starting with raw, you may cook the shrimp (in this case peeled and deveined with tail removed) according to your favorite method or use one of the following options:
- To grill: Lightly coat with oil, season with salt and pepper, and grill over medium heat, 2-3 minutes per side, or until pink and just cooked through the center.
- To broil: Lightly coat with oil, season with salt and pepper, and broil the shrimp 4 inches from the heat for 1-1/2 to 2 minutes on each side.
- To cook on the stovetop: Lightly season the shrimp with salt and pepper and sear in a skillet preheated to medium-high with just enough oil to lightly coat the pan. Cook until pink and no longer translucent, about 4-5 minutes total.
- For added flavor with any of these cooking methods, you could season the shrimp with an optional ½ teaspoon or so each of chili powder and cumin or a light sprinkle of Old Bay.
To quickly thaw frozen shrimp: Place the shrimp in a colander, and then place the colander in a larger bowl, pot, or sink filled with cold water. Let the shrimp sit for 5-10 minutes, swishing occasionally with your hand to break up any frozen clusters. When thawed, remove the colander from the water, rinse with cold water and squish one more time to make sure no icy clumps remain. Drain well and pat dry.
Ann Fulton is the founder of Fountain Avenue Kitchen, a Lancaster-based recipe blog that focuses on simple yet flavorful family-friendly meals.
ann@fountainavenuekitchen.com
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