It doesn't seem right to mix kale, asparagus, cabbage and avocado in the same raw salad. Throw in a bunch of dried cranberries and some chopped garlic chives and it could be an embarrassment.
But! I had all those things, including the kale, asparagus and garlic chives growing in the garden, a potluck to go to and not a lot of time. Plus I know my friends. They'll drink plenty of wine and it won't much matter.
It turns out the combo got some generous comments and I thought it was quite tasty, thank you very much. I will make this salad again soon and put it on my ongoing spring menu when the asparagus spears are piercing the garden soil and avocados from the south are on sale in the markets.
Asparagus, Avocado, Kale and Cabbage Salad with Sweet and Tart Sesame Dressing
Serves 10
Ingredients
1 pound or more of asparagus, tough parts of stalks discarded
1 large avocado, cut into chunks
1/3 medium-sized red cabbage, thinly sliced and chopped
1/4 medium sized green cabbage, thinly sliced and chopped
1 bunch of kale, any variety, rinsed, dried and chopped into small pieces
handful of dried cranberries
handful of roasted pine nuts, pumpkin seeds, sunflower seeds, walnuts or other nuts
a bunch of garlic chives, if you can get those sweet tasty grass-like stalks, or regular chives, or sliced green onions
1/4 to 1/2 lime or lemon to drizzle over avocado
Dressing (recipe below)
Directions
Slice the tops off the asparagus spears on the diagonal and set aside. Cut the remaining stalks into smaller pieces.
Slice and chop the cabbages, chop the kale.
Halve the avocado, remove the pit, slice the flesh while still in the skin, then cut across the slices to get the size chunks you desire. Scoop avocado out with a spoon and drizzle with juice of lemon or lime. Set aside.
Slice into bits the chives, onions or whatever you're using,
To assemble the salad, mix the cabbages and kale in a large shallow bowl. Put a few tablespoons of dressing on the cabbages and kale. Mix well and let marinate for up to 30 minutes.
Arrange the asparagus heads in a radial pattern from the center. Put the rest of the cut-up asparagus around the inside edges of the bowl. Arrange the avocado pieces between the asparagus spears. Sprinkle cranberries, seeds or nuts on top, and finish with chopped chives, onions, or whatever. Drizzle with more salad dressing and serve.
Sweet and Tart Sesame Dressing
4-6 cloves garlic
1/2 cup olive oil or avocado oil, or a combo
1/3 cup toasted sesame oil. (gotta be toasted)
1/3 cup soy sauce
1/3 cup Worcesteshire sauce
1/3 cup rice vinegar, or half lemon juice, half rice vinegar
1 - 2 TBSP Dijon mustard
2 -3 TBSP pure maple syrup. Sugar or honey may be substituted, but taste before adding the third tablespoon.
Use a food processor to chop the garlic, then add everything else and process til oil and other liquids are mixed. Taste and adjust seasonings.
NOTE: This is way more than needed for one salad. It stores in the refrigerator for several weeks and is good on any salad or as a marinade for roasting veggies. Or just cut the recipe in half.
Despite the fact that our asparagus patch produces so much that we actually get tired of eating it, I've neglected to post other asparagus recipes. Next spring I'll rectify that; I feel a post about spicy pickled asparagus coming on. And maybe that asparagus and gruyere quiche.
In the meantime, if you're looking for asparagus recipes, here's a fabulous collection plus a definitive guide to everything you ever wanted to know about this delicious vegetable posted on a useful site called Quick Easy Cook.
For now, I'm good for a load of tasty recipes on using kale.
More kale recipes on Ordinary Life
Kale chips!
Asian Mexican Fusion Kale Salad
Creamed kale with dried tomatoes
Kale and Yoga Eggs Fritatta
Killer Kale Salad with Sesame Dressing
Savory Eggs, Kale, Prosciuitto Breakfast
Kick Butt Kale Soup
Key to a Happy Marriage (includes kale!)
Spring Smoothie
Quinoa Kale Salad
The potluck party that inspired this recipe.
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