Back home in Charlottesville, but not yet back to work, I took advantage of my afternoon at home and planned a lovely lunch recipe to share.
This simple salad featured kale, carrots, walnuts, and raisins. The dressing included (among other things) turmeric and Himalayan pink sea salt. As part of my New Year’s resolution to really learn about the foods I eat, today I decided to focus on walnuts, turmeric, and salt.
I perused The New Food Lover’s Companion for basic information on each of these ingredients, and then turned to Google for additional information.
Himalayan Pink Sea Salt contains 84 minerals and trace elements (including magnesium, calcium and potassium). “It is an unrefined, unprocessed “raw” salt that’s hand-mined from abundant salt caves that were formed 250 million years ago as ocean salt settled in certain geologic pockets around the earth.” (Source)
Turmeric comes from a tropical root that is similar to ginger. Ayurvedic science hails this spice for its natural antibiotic, anti-inflammatory, and blood cleansing properties. It is used to give American-style mustard its distinctive yellow color.
Walnuts are the fruit of the walnut tree. Among all nuts, walnuts pack significantly higher amount omega-3 fatty acids, and are also rich in fiber, B vitamins, magnesium, and antioxidants such as Vitamin E (Source). Black walnuts and American walnuts are the most common varieties. Once shelled, walnuts keep best in the refrigerator, for up to 6 months.
These ingredients gave my salad a lovely flavor, as well as added nutrition.
Massaged Kale Salad with Carrot, Raisins, and Walnuts
- ~5 leaves of curly kale, washed and torn into bite-sized pieces
- 1 medium carrot, peeled into ribbons
- 1 Tablespoon raisins
- 2 Tablespoons chopped walnuts
- 1/4 cup avocado oil
- 2 Tablespoons lemon juice
- 2 Tablespoons lime juice
- 1/2 teaspoon turmeric
- 1/8 teaspoon ground ginger
- 1 Tablespoon agave
- 1/8 teaspoon Himalayan Pink Sea Salt
Combine kale and carrot in a large bowl; set aside. Mix remaining ingredients in a small bowl. Massage about 3 Tablespoons of the dressing into the kale and carrot, until the kale leaves soften and turn a darker green, about 2 minutes. Add more dressing if desired. Top with raisins and walnuts.
The tanginess of the dressing is off-set but the sweet raisins, and the walnuts provide a nice “crunch”. While I enjoyed this salad for lunch with some pita chips, it would also be great as a side dish for dinner, perhaps with some grilled chicken (I’m making myself hungry just imagining this meal…).