KALE SALAD WITH ONION AND AVOCADO
I had a salad similar to this one at a place called Oddfellows in Seattle—I had just landed; my friend Kristan picked me up, and we went right to lunch. I was starving and tired from the cross-country trip but so excited to be there that I downed a cortado followed by a glass of rosé. I ordered a kale salad that was mixed with romaine and topped with onion and avocado. It was such a simple meal, but one that I’ll remember for a long time. SERVES 2
PREP TIME: 10 minutes
COOK TIME: None
FOR THE SALAD
5 ounces kale, stemmed and chopped
5 ounces romaine lettuce, chopped
¼ red onion, thinly sliced
1 avocado, quartered and thinly sliced
FOR THE DRESSING
2 tablespoons balsamic vinegar
1½ teaspoons Dijon mustard
1 tablespoon honey
4 tablespoons extra-virgin olive oil
Salt
Freshly ground black pepper
TO MAKE THE SALAD
In a large bowl, toss to combine the kale and romaine. Top with the red onion and avocado.
TO MAKE THE DRESSING
In a small bowl, whisk together the balsamic vinegar, Dijon mustard, and honey. While whisking, drizzle in the olive oil. Season with salt and pepper. Pour the dressing over the salad and toss well, making sure all the kale has been coated, and serve.
VARIATION 1 CHICKEN-KALE SALAD WITH ONION AND AVOCADO: Add 6 to 8 ounces diced or shredded cooked chicken breast to this salad to make it more of a main dish. (You might want to add another teaspoon or two of dressing.)
VARIATION 2 SPINACH-KALE SALAD WITH ONION AND SALMON: Add a couple of handfuls of well-washed and drained spinach leaves to the salad, and top with 6 to 8 ounces cooked salmon. (You don’t need to massage the already-tender spinach.)
PREP TIP: Make the salad ahead of time and dress right before serving.
