Consider this salad an delectable introduction for those not yet turned on to the raw kale trend. My test audience was two skeptical girlfriends I hosted one oppressively hot summer night when my a/c struggled to get below 87 degrees. I love the challenge of introducing crunchy foodie fare to my friends and winning them over. They helped me prep in the kitchen as we cooled off with a chilled chardonnay and they discovered nutritional yeast, the nutty, heady seasoning, for the first time. As we sat down to eat, floor fans a-blowing, I could see the delight in their faces as they took their first bites. The fried savory polenta was the bait, topping superfoods-du-jour kale and quinoa with the unexpected thirst quenching of summer sweets like blueberries and nectarines. Who knew, they exclaimed, the raw kale could be so dang tasty? Success! Share the love and to your health.
1 bunch kale, thoroughly rinsed, pat dry, removed from ribs and ripped into one-inch chunks
2 nectarines, diced
1 avocado, sliced
1 cup of cooked black quinoa
1 tube of store-bought polenta, cubed
2/3 cup of blueberries
1 tbsp coconut oil
1 lemon, squeezed
2 tbsp olive oil
1 tbsp nutritional yeast
1) Over medium-high heat in a large cast-iron skillet, heat coconut oil for one minute.
2) Add polenta and sautee on one side for 3-4 minutes until golden brown. Turn onto other side and repeat. When down remove from skillet and allow to cool on ceramic plate lined with paper towel.
3) In a large mixing bowl, massage dressing ingredients evenly into raw kale. Add quinoa and fruit.
4) Transfer salad mixture to large platter. Top with avocado and polenta and serve.