And now for something I almost never make: a salad!
But I have my refrigerator 1/4 full of fresh kale right now and that stuff has got to be used. It was sitting next to some delicate and ready to be used peaches. And a ripe avocado. Keep your eyes open, friends, because sometimes inspiration can come from an unorganized and messy refrigerator.
I think that people just assume that vegans eat just salads. Nope. I know plenty that eat just cupcakes. This salad was better than a cupcake. Okay not really but am I the only one that feels a slight buzz from eating raw kale!? I felt euphoric!
AND.. huge AND here.. my daughter LOVED IT. Guys, she just turned three. She ate AROUND THE AVOCADO AND PEACHES to eat the KALE! She asked for more kale in her bowl to eat after she picked every piece out. THREE YEARS OLD. Girl is awesome, I tell ya. I had to beg her to eat the peaches and avocados. Because the rest of the kale was MINE..
Oh and that dressing.. that dressing.. I was trying so hard to not lick the immersion blender because it was so so good. I'm going to make some more tomorrow. And also on Saturday. But not Sunday. Nope, I'm going to the Portland VegFest Sunday - woohooo! But yeah anyway. Eat this salad. The end.
Creamy Sriracha Dressing
- 3 Tablespoons tahini
- 1/3 cup water
- 1 Tablespoon rice vinegar
- 1 clove garlic
- 1 Tablespoon miso paste (white or red)
- 1 + teaspoons sriracha (for weenies add 1. For non weenies use tablespoons!)
Blend everything together until smooth. Taste to make sure you added enough sriracha. You could probably add more.
Kale, Avocado, and Peach Salad with the Creamy Sriracha Dressing
- 1 huge bunch of kale, stems removed and leaves torn into bite sized pieces
- 1 avocado, sliced or cut into chunks
- 1 peach sliced up
- 2 green onions, sliced
- 1 batch Creamy Sriracha Dressing (above!)
Place your kale in a large bowl and massage the heck out of it. Or at least until it is kind of wilty and the pieces start to release juices. Add the dressing and toss together. Now add in the avocado, peaches and onions and gently toss. Serve with a bottle of sriracha for the real heat lovers.