Photo Courtesy of Dave McCoy
There was no way I was going to make an entrance at the Emerald Water Anglers Cook-Off without contributing to the food table. With all of the effort the participants were exerting to prepare their dishes, I wanted to show up with something in hand. The question, as always, was what that something would be. Last year, I prepared slow-baked beans in a clay pot and Chocolate Crinkle Cookies. This year, I was in the mood for fresh and earthy. As I strolled the aisles at PCC Natural Market, I caught a glimpse of beautiful locally grown kale. I prefer to use kale grown in my own garden but my plants need another few weeks to mature. The PCC kale was so lovely that I decided on the spot to prepare Kale and Sunflower Seed Salad.
1/4 to 1/2 red cabbage, shredded
1 orange, yellow or red bell pepper, sliced in thin strips
kosher salt or sea salt and freshly ground pepper to taste
Photo Courtesy of Brad Lovejoy
This salad is absolutely delicious! I love the health benefits of both kale and sunflower seeds but the best part of this recipe is that these two ingredients taste fantastic together. The hint of salt on the seeds cuts the sharpness/bitterness of the kale. Once the dressing is added, the salad has the perfect balance of richness from the grapeseed oil and acidity from the lemon juice and balsamic. The salad is also wonderful dressed with just grapeseed oil and sea salt. Choose either method of preparation and enjoy!
Kiersten Lovejoy :)