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Late Summer Salad: Kale, Red Cabbage, Avocado, Apple

September 9, 2013

Late Summer Salad

This salad is crunchy and fresh with creamy avocado and tahini dressing for balance. It used mostly CSA ingredients, with the avocado for a treat! The tahini dressing is from the River Cottage Veg cookbook – Hugh Fearnley-Whittingstall uses the dressing on a salad with green beans and zucchini, which is also delicious. I’ve been making big jars of that dressing and putting it on almost everything!

One bunch of kale
A large wedge of a purple cabbage
One large apple
One avocado

Tahini Dressing
Adapted from River Cottage Veg
1/2 garlic clove, crushed
2 tbsp tahini
zest and juice 1/2 a lemon
1/2 tsp honey
2 tbsp olive oil
salt and pepper

Cut the stalks out of the kale leaves, then finely ribbon the kale. Very finely chop the cabbage, with pieces about 3 inches long (cut the long strips in half if they’re much too long). Quarter the apple, then cut into thin pieces. For the avocado, cut in half, then make a line in each half lengthwise. Then make many cuts perpendicularly and scoop out each half.

In a small jar, combine all ingredients for the dressing then shake vigorously. Or, combine garlic, honey and 1 tbsp oil in a bowl, whisk with a fork until combined, then add the rest of the ingredients and mix.

Combine all ingredients in a bowl, then toss with the tahini dressing. This salad can sit for up to an hour in the fridge before serving, and actually gets a little better after at least 20 minutes.

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