Cabbage & Avocado Slaw

Cabbage and Avocado Slaw

If cabbage and avocado are good, then coleslaw and guacamole must be even better! This variation on a classic Chilean salad is simple to make, refreshing to eat and a powerhouse combo of fiber and healthy fats with mashed avocado replacing the mayonnaise in traditional coleslaw. Generously salting cabbage for an hour or more makes it tender and withdraws the bitter juices. Add lemon, and mashed avocado and you are picnic ready. Continue reading

Nicoise-Style Salad

Nicoise-Style SaladIn his blog, David Lebovitz, American food writer extraordinaire in Paris, kindly sets us straight about Salad Nicoise. According to the rules of French cuisine, our American practice of topping the salad with a crown of seared tuna, is a no-no. Canned tuna is acceptable. Canned anchovies are acceptable. But, using both is not okay. Further, according to some camps, the “classic” boiled potatoes and cooked green bean accompaniments are also forbidden. Cooked vegetables are not allowed, only raw. There are a lot of rules and a lot of debate over the rules. I’m ignoring most of them with this Nicoise-style salad. Continue reading

Grapefruit Avocado Salad

Avocado and Grapefruit SaladThe heat wave persists. So, avoiding the stove is priority #1. Unfortunately, grilling and barbecuing are verboten on Manhattan balconies.

Salads to the rescue, particularly this one, which I am living on lately. Last week,  I prepared this recipe multiple times, including final assembly in Central Park during the free concerts.

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Raw Kale Salad with Lemon Vinaigrette

Summer Kale Salad“Eat more kale”. I wish it had been MY idea to print this clever slogan on T-shirts. But, at least I can live the slogan. This is my new favorite way for its flavor and ease. The lemon vinaigrette actually softens the raw kale, which usually requires a separate step.

My mother made this salad for me during a recent trip home to SeattIe. I was pleasantly surprised to discover that what seems a modern combination of flavors was not, inspired by her latest Food Network marathon. Rather, the credit actually goes to her mother. I hope you will enjoy Virgie’s Raw Kale Salad as much as I do. It is irresistibly light and zesty. It is also rates high on the convenience factor. Feel free to make it in advance, as it will not wilt as quickly as other salads. Great job grandma!  Serves 2-4. Continue reading

Raw Kale Salad with Lemon-Tahini Dressing

Tahini Lemon Kale Salad DressingFor detoxification, cancer-prevention and nutritional-density, kale is king! Juicing and steaming are common preparations. But, many people are hesitant to use it raw? Could there be such a thing as too much “crunch” in a salad? This simple and flavorful preparation changed my mind. The trick is letting the leaves soften before dressing and allowing the salad to “rest” before eating. Lacinato “dinosaur” or black kale work particularly well. Serves 2-4. Continue reading