Avocado and Kale Super Salad
Blum Center for Health in New York uses their expertise in Food as Medicine, Mind.Body.Spirit and Functional Medicine to custom design your treatment program. Classes offered include Nutrition in the Kitchen as well as cooking gluten free, and cooking with children.
Blum’s state-of-the-art, teaching facility is designed to be aesthetically pleasing, easy to navigate and environmentally friendly. Importantly, the kitchen was created to make visitors feel at home. Its 11-foot island can comfortably seat 12 people with plenty of space for food prep and cooking on the Wolf 36″ Induction Cooktop. (This cooktop does not use fossil fuel and is only “on” when the magnetic cookware is placed on it.) There are closed circuit television cameras and screens to project the cooking demonstration so that it’s easy to see what the chef is doing. The camera can also stream activity from the kitchen into the waiting room so that visitors can preview the classes. Because the kitchen is separated from the waiting room by a sound-proof sliding glass wall, clients, guests, and staff can see classes and know what an integral part cooking is to the Blum Center for Health. In addition to classes, Blum offers retreats and the use of its kitchen for private events.
Ingredients
- 2 small sweet potatoes (or yams)
- 1-2 sprays cooking oil
- ¼ cup extra virgin olive oil
- 1 lemon (juiced)
- ½ teaspoon Sea Salt
- 1 bunch kale (either curly or Tuscan, chopped)
- ½ cup cherry tomatoes
- 1 avocado (sliced or cubes)
- ¼ cup raisins (optional)
- ¼ cup roasted seeds (pumpkin or sunflower) (or 2-3 tablespoons of sesame seeds)
Instructions
- Clean, cube and roast the sweet potatoes with a light spray of cooking oil, salt and pepper, until firm but fully cooked
- Mix the lemon juice, olive oil, and salt.
- Pour over kale and sliced or quartered tomatoes.
- Let it the salad sit and marinade for at least an hour.
- Toss with roasted potato cubes, raisins, avocado, and seeds.
- This can be made and refrigerated overnight.
Nutrition
It’s okay but honestly, raw kale as a salad is too tough for me. Just can’t manage all that tough chewing. Made it with spinach the second time around, and added slightly parboiled but chilled kale. That was much nicer!