Kale and Kohlrabi Salad with Creamy Avocado Vinaigrette
I like to dress up a classic kale salad with some interesting shredded veggies. Kohlrabi is one of the lesser-known members of the cabbage family and often gets neglected because of its unusual appearance. It has the texture of a turnip but tastes more like a cross between a radish and cauliflower. The avocado-based dressing mimics a creamy balsamic vinaigrette, and it makes this kale salad (or any salad!) irresistible. This salad will hold up for a couple days in the refrigerator, and the flavor and texture get even better with time.
Ingrediënten
- 1 small bunch kale stemmed and finely shredded
- 2 small or 1 medium kohlrabi peeled and shredded
- 2 carrots shredded
- 1 avocado
- 3 tablespoons balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon sea salt plus more for seasoning
- 1 cup water
- ¼ cup hemp or sunflower seeds
Instructies
- Combine the kale, kohlrabi, and carrots in a large bowl and toss well.
- Scoop the avocado into a food processor or blender along with the balsamic vinegar, oil, and salt.
- With the machine running, slowly add the water.
- Drizzle the dressing over the salad, add the sunflower seeds, and toss until all ingredients are well coated.
- Season to taste with salt.
Notes / Tips / Wine Advice:
Kale easily tops the list of anti-inflammatory vegetables. It’s a good source of omega-3s, and it’s rich in vitamin K, which is an inflammation regulator.
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