I love eating salads but am always looking for ways to keep how I eat my greens, exciting. Throw in 3 children and their constantly changing palettes – and it can be difficult.
Inspired by our move to Lake Simcoe, I created ‘The Simcoe Salad.’ Focusing on alternative forms of protein, this recipe has become a family favourite.
The Simcoe Salad
For the salad:
A bunch of kale
A package of tempeh
2 small beets
1 can of rinsed chick peas
2 medium sized carrots
1 small cucumber
1/4 of roasted, unsalted cashews
1/2 a small red onion
1 ripe avacado
A handful of cherry tomatoes
3 heaping spoonfuls of hemp seeds
For the dressing:
1/4 cup of balsamic vinegar
1/4 cup of olive oil
The juice from 1 lemon
3 spoonfuls of heated honey
Salt & pepper to taste
In a pot, add just enough water to boil. Make sure you have a lid for your pot. While you’re waiting on the water to boil, tear up your kale into bit sized pieces. Once the water starts to boil, add in your kale. Pop the lid on and steam. This is quick. Once you see it shrink, take it off the ring and drain out the water. Rinse it under cold water and place it aside to cool.
For the tempeh, heat a frying pan with some olive oil. Cook the tempeh until it is golden on both sides. Place it on some water towel to cool.
Rinse a can of chick peas and set aside. Do this with all the remaining ingredients. I like to have fun in how I prepare each of the vegetables. If you have a spiralizer, creating curls is a fun way to prep your veggies.
For the dressing, its equal parts balsamic vinegar to olive oil. Heat your honey so its easier to mix into the balsamic vinegar and olive oil. Add in the lemon juice with salt and pepper to taste.
I like to create salad bowls. It allows me to have fun in presentation.
This is a salad the whole family asks for. What I love is that you can play with what you include. Variations are easy.