I had a version of this salad last summer at one of my favorite restaurants in Pawtucket, the Garden Grille. I love this restaurant because the menu is proudly vegetarian with a number of vegan options. You’d think this would limit the crowd, but almost every time I’ve visited there has been a wait. One of the reasons is that even the most cavemen of meat eaters can find something they enjoy on the menu. The dishes are filling and don’t feel like they are lacking in anything because there is so much flavor in them. This is a version of one of my favorite salads, which usually has kale, coconut, mango, and avocado. I’ve swapped the mango for citrus (you can use orange or grapefruit) to give the salad a little more of a wintery feel. Be sure to bookmark this one so you can make it now while it’s cold, and swap the citrus back out in the summer for a delightfully bold and unexpected salad dish.
Kale Salad with Citrus, Avocado, & Spicy Almonds
Makes: 6 servings
Prep Time: 20 minutes Total Time: 20 minutes
8 cups kale lightly packed, rougly 2 medium bunches
⅔ cup whole raw almonds
2 tsp vegetable oil
2 tsp curry powder
1 tsp cayenne pepper
1 avocado, medium dice
1 orange or grapefruit (I used orange), segmented
⅓ cup thinly sliced red onion
⅓ cup shredded, unsweetened coconut
1 garlic clove, minced
1 tbs shallot, minced
2 tbs honey
Juice from one lemon
3 tbs olive oil
Salt and pepper to taste
1. Make the dressing by whisking the garlic, shallot, honey, and lemon juice together. Whisk the olive oil into the dressing in a steady drizzle. Season to taste with salt and pepper and set aside.
2. Toast the almonds in a medium saute pan over medium heat. After 2-3 minutes add the vegetable oil, curry powder, and cayenne. Toss well to coat and toast another 3 minutes or so, or until the almonds are fragrant.
3. Remove the stems from the kale and cut the kale into small bite-sized pieces. Add the avocado, citrus segments, red onion, coconut, and almonds when they have cooled. Toss with the dressing and serve.