Vox Populi
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Vegan Kitchen: Southwest Kale Salad with Cumin-Tomato Dressing
Spring has sprung. Warm weather is here, and I’m changing my diet to include more raw fruits and vegetables. Here’s a great tasting salad rich in protein, fiber and antioxidants. I serve this dish with a hearty bread and plant based butter or nut spread. Adjust the recipe to make use of seasonal ingredients. — Simms
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INGREDIENTS
DRESSING
- ▢ 1 large ripe tomato, cored and quartered
- ▢ 1 garlic clove, crushed
- ▢ ¼ cup apple cider vinegar
- ▢ 2 tablespoons nutritional yeast
- ▢ 1 teaspoon ground cumin
- ▢ ½ teaspoon dried oregano
- ▢ ½ teaspoon white miso paste
- ▢ ¼ teaspoon ground black pepper
SALAD
- ▢ 1 large bunch kale, tough stems removed.
- ▢ 1½ cups cooked or canned black or kidney beans, drained and rinsed
- ▢ 1 small red bell pepper, seeded and diced
- ▢ 1½ cups fresh or thawed frozen corn kernels
- ▢ 1 large or 2 small ripe avocados, peeled, pitted, and diced
- ▢ ¼ cup chopped fresh cilantro or parsley
TO SERVE
- ▢ Coarsely ground black cumin (nigella seeds)
INSTRUCTIONS
FOR THE DRESSING
- In a blender, combine all the dressing ingredients. Blend well until smooth, scraping down the sides as needed. Add up to ¼ cup of water (60 ml) if the dressing is too thick, or add more tomato if too thin. Taste to adjust the seasonings.
FOR THE SALAD
- Finely chop the kale and place in a large bowl. Add the beans, bell pepper, corn, avocado, and cilantro.
TO SERVE
- Pour on as much of the dressing on the salad as desired and toss gently to combine. Sprinkle the top with black cumin.
SERVES 4
Adapted from How Not To Age Cookbook by Dr. Michael Greger and Robin Robertson.
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All praise to my biweekly foodbox. Last week: tomatoes, cabbage, butter lettuce, onion, oranges, artichokes, broccoli, kale, carrots, grapes, strawberries, Brussels sprouts, mushrooms ( probably forgetting something). I get the smallest one and still give some to neighbors. For now, relatively safe from pesticides. This sounds yummy.
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Oh, tangerines, but I have two trees so they get passed on.
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Lovely! Eva and I discontinued our home-delivered organic locally-grown produce box because it became so expensive. We probably need to start it up again.
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This looks amazingly good.
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It is! So nice to hear from you, Stephanie. There are friends, actual friends like you, I made on Facebook. Since I was banned from FB last year for my Gaza posts, it’s nice to see my friends migrating here.
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Thank you for saying that, Michael. Vox Populi is a little oasis.
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Yummmmmmm
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I make a black bean/corn salad very similar to this. It is good to use on vegan tacos with salsa or just as a side by itself. Last night just cooking my weekly pot of collard greens helped me to relax and appreciate the simple, important things in life.
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I wish we could have dinner together, Leo. We are of similar minds and appetites.
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Come on down; they might let you into Georgia if you wear your MAGA hat.
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Hahahaha
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🤣
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By the way, with food prices rising, note that this dish costs about $3/serving. And all the ingredients except the spices are produced locally in most places.
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With all the disastrous news of corruption, authoritarianism and oppression, as well as the daily disasters of wars, floods and fires, I thought it would be appropriate to take a breather and think about our bodies. If we don’t eat well when times are bad, we won’t have the strength to act when opportunity arises.
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