Spicy, Herby Kale Salad

I (and this country) need healing

It’s Monday. I’m a bit bleary-eyed from yesterday’s marathon Sunday festivities in NYC. Tomorrow is Election Day. All the above calls for healing in the form of SALAD.

This seasonal mix is spicy from jalapeño, sweet from cinnamon-glazed walnuts, salty from crumbled feta, and bright and zesty from cilantro, parsley, mint and scallion. Inspired by a salad I got at Pura Vida, a newly-opened healthy cafe in New York.

INGREDIENTS:

serves 2

• 1 large bunch curly kale, de-stemmed and chopped

• 2 cups arugula

• 1/2 cup cilantro, finely chopped

• 1/2 cup italian flat-leaf parsley, finely chopped

• 1/2 cup mint, finely chopped

• 3 scallions, diced

• 1 small jalapeño, diced and mostly seeded — start with 1/2 and add more if needed

• 1/2 cup cinnamon-glazed walnuts, chopped — I also like this brand (sweetened with maple), or make your own!

• 1/4 cup crumbled feta — i find sheep and/or goat milk feta to be most authentic and flavorful

• salt and pepper

• OG Salad Dressing, or approved store-bought brands: Chosen Foods Apple Cider Vinaigrette or Bragg Vinaigrette (for others, be sure it uses avocado oil or olive oil)

STEPS:

1. If using OG dressing, make a fresh batch or take out of the fridge to come to room temp. You can always run it under hot water to loosen faster, if needed.

2. To a large bowl, add the chopped kale (pull away the leaves from the thick stems, gather handfuls into a tight ball + chop), arugula, cilantro, parsley, mint, and scallions.

3. Roughly chop walnuts, and add to the bowl. Use a fork to crumble the feta from the block and into the bowl. Season with salt and pepper.

4. Dress the salad. Toss all ingredients well. Taste, adding more of anything. Divide into two bowls and serve!