TIME: 20 MINUTES, SERVES: 6
This take on kale salad, with the addition of toasted pumpkin seeds and avocado, can be a substantial meal in its own. I like the combination of Lacinato and Curly Green Kale, for a mix of texture and color.
Sumac, the dried, ground fruit from the Sumac plant, has a tangy, citrus flavor. Common in Middle Eastern cuisine, it is delicious in dressings, marinades, salads, and sprinkled over a variety of dishes. The combination of sumac, lemon, shallot, and garlic is addictive—double the dressing and keep it in your fridge for easy salad prep.
2 bunches kale; leaves stripped from stems and finely chopped.
1/4 cup pumpkin seeds, toasted
A large pinch of sea salt
1 avocado, diced
1 shallot, minced
1 small garlic clove, minced or grated
1/4 cup lemon juice
1/4 cup sherry vinegar or red wine vinegar
1/2 cup olive oil
1/4 tsp. salt
1/4 tsp. sumac
Fresh ground black pepper, to taste
1 tsp. Dijon mustard
Place the shallot, garlic, lemon juice, vinegar, and salt in a small bowl. Let sit for about 10 minutes.
Sprinkle a large pinch of salt over the finely chopped kale. Massage for about 30 seconds, or until slightly softened.
Toast the pumpkin seeds over low heat in a small skillet. Stir gently when they start to sizzle, and remove from heat when they begin to brown.
Whisk the shallot mixture with the olive oil, sumac, black pepper, and Dijon mustard. Taste, and adjust seasonings. If it is too tart, add a bit of honey or jam to mellow out the acidity.
Pour several tbls. of dressing over the kale and massage until coated, or until the kale has softened to your liking.
Top with the diced avocado and toasted pumpkin seeds. Pour a few more tbls. of dressing over to taste, or keep on the side for folks to dress separately. You will have extra dressing—store in the fridge for up to a couple weeks, but let it come to room temperature before using since the oil will solidify. This salad tastes even better the next day, after it has soaked up the vinaigrette.