Monday Greens: Salad and Kale Chips

I figure Monday is a good time to promote veggie recipes. Maybe you drank a bit too much on Saturday night or you had a bunch of pastries on Sunday. I personally always seem to find myself feeling that Sunday is just a pastry kind of day. So Monday is a good time to lighten up–give your system a little rest with some super simple, bright, and flavorful recipes that highlight market vegetables. First, my tried and true recipe for any green salad. I like tomatoes and avocados in my salad this time of year in California, but try anything! Last week at the Altadena Farmer’s Market, I did sliced raw beets and blood oranges in a green salad and used market lemons and honey in my dressing. I’m including my dressing recipe here. I’ve been perfecting it over the years and I got plenty of positive feedback at the market so I want everyone to know just how simple it is! I’m also including my kale chip recipe because it takes no time at all and is a great way to get everyone to eat kale–even people who swear they don’t like kale! Baking transforms it.

Early Summer Green Salad with Honey Lemon Dijon Dressing:

Ingredients to serve 4-6:

1 head lettuce of your choice or 1/2 lb mixed baby greens

1 large ripe avocado, halved, pitted, and cut into cubes

1 cup cherry tomatoes, sliced in half

*really anything else you want in a salad should go in here

1 tsp. honey

1 tsp. dijon mustard

1 Tbs. lemon juice

1 1/2 tsp. balsamic vinegar

salt and pepper to taste

1/3 cup extra virgin olive oil


Summer’s Bounty

Prepare lettuce in your favorite bowl with your favorite fixings. Lightly salt the salad before dressing it. For dressing, combine mustard, hone, lemon juice and balsamic in a medium bowl and whisk until combined. Season with salt and pepper to taste and see if you like the balance of sweet to spicy to sour. Adjust accordingly. Gradually whisk in the oil to emulsify. Pour over salad. Toss and enjoy!!

World’s Easiest Kale Chips:

1 head curly green or purple kale (don’t use Lacinato (Tuscan) or Red Russian kale–results are a bit odd)

1.5 tsp. extra virgin olive oil

salt and pepper

garlic powder (optional)

Preheat oven to 400. Wash and dry kale. Rip leaves off stems and break into bite-sized pieces (about 2 inches in diameter). Arrange leaves onto a baking sheet (you’ll want to make sure your baking sheet has a rim). Drizzle oil over the kale and turn the kale over with your hands, moving it around until each piece has a thin coating of olive oil. Salt and pepper kale to your liking and add garlic powder if you want. Pop into the oven for no more than 15 minutes on the middle rack. You’ll want to check on it every two minutes after the first five minutes because it can burn quickly. But, if you catch it before it burns, the end result is perfectly crispy, salty and barely oily chips that hardly resemble the leafy green bundle they were twenty minutes early.


Veg done right



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