Revelation Salad

I eat A LOT of meal salads.

I happen to like them, so much so that a while ago I wrote a post on how to make the perfect salad. I find them delicious and creatively satisfying - I like to make an interesting dressing that complements the ingredients, I think about the textures and colors that I am combining, and I like the versatility of ingredients that I can use. Plus meal salads are mostly healthy and, if I am particularly hungry, they will rise to the occasion and accommodate whatever protein I decide to add. Last but not least, they are quick to get to the table from the fridge when I am hungry. Despite my feelings on the matter, I don't post salad recipes all that often (unless they are truly spectacular) because I am aware that many people find salads boring and my aim here is to get people cooking with my recipes.

That being said, I had a friend over for a drink last night and, since she had settled in for a good chat and I was hungry, I offered her dinner with the proviso that it was only going to be a portion of the salad that I had planned on making for myself, some bread, and a cheese board. Since her compliments on the salad were effusive, I think that I might post more meal salads moving forward. This also explains why the salad is now called Revelation Salad.

In the meantime, please make this one. The ingredient list seems a bit strange but it really worked: fresh, pretty, vibrant and satisfying. I topped the salad with tofu rubble because I had some left from earlier in the week and because we were having cheese and bread with the dinner, but this salad would be delicious topped with Burrata, or Feta, or blue cheese instead. Your hackles may go up at the idea of blueberries in the salad, but they area game changer - they look really pretty against the dark green of the kale, and they add little tart pops throughout the salad which is a great added textural component.

Though I made this for two, I am posting a recipe for one and you can ramp up the amounts as needed for as many as you want.

Several generous handfuls of kale, washed, ribs and stems removed and thinly sliced

Several generous handfuls of blueberries

1/4 red pepper, thinly sliced

1/2 avocado, diced

Small handful of whole mint leaves

Juice of one lemon

2 tsps olive oil

1/2 tsp maple syrup

Salt to taste

1/4 cup of tofu rubble to garnish

Place the kale in a bowl and add the olive oil. Massage together for a minute or so. This will soften the kale and make it more digestible.

Add the rest of the ingredients except for the tofu rubble and toss to combine.

Check for seasoning - you may want more lemon juice or maple syrup based on your preferences - and arrange onto whatever plate you are eating from (or dig in directly from the mixing bowl - I won't judge) before topping with the tofu rubble.