AVACODO KALE SALAD DRESSING

My favorite part of going  to Montreal is deciding where to eat.  Dinner is usually saved for trying a new restaurant but for lunch we have a family tradition that takes place on boulevard Saint-Laurent – Together  we go, but not for long, we say ’Au Revoir’ to Gordy as Yale and I don our scarves and walk north to lunch at the vegan restaurant Aux Vives  and Gordy south to Schwartz’s for their famous smoked meat sandwich, ordered medium, what a surprise!   Yale and I usually eat the California Salad with grilled tofu or grilled tempeh, and always with their amazing house salad dressing.

The California Salad at Aux Vives.

On the drive home I know Gordy is dreaming about when he will eat his next smoked meat sandwich and my thoughts turn to salad!

Can I  recreate Aux Vives salad dressing?

So now  I am back in my kitchen experimenting and here is what I came up with.  I am pretty sure that the salad dressing at Aux Vives does not have avocado or kale, but I am sure that it has green onion and lots of dill.  Thank you Auv Vives for inspiring me and for your delicious healthy salad.  I will be back soon.

My dressing with avacodo and kale.

My recipe for Avocado Kale Salad Dressing:

  • 1 1/2 cups water
  • 1/4 cup freshly squeezed lemon juice or apple cider vinegar
  • 1/4 cup olive oil
  • 1 small ripe avocado
  • 1 to 2 green onion
  • 1/4 cup fresh dill
  • 1/4 cup flat leafed parsley
  • 2  large kales leaves
  • 1 clove garlic
  • 1/2 tsp salt (or more to taste)
  1. Blend all ingredients until smooth.
  2. Make-ahead: Refrigerate in airtight container for up to 3 days.

QUINOA SALAD WITH FRESH MINT AND PISTACHIOS

It’s lunch time and I feel like eating something grainy and crunchy and healthy. 

I don’t usually use a recipe when I make a quinoa salad; I just see whatever I have kicking around in the kitchen.

 For example today, I have a jar of pistachios on the counter, fresh mint in the fridge and a ripe tomato in the fruit bowl.

 Thirty minutes later I was eating this delicious salad.

Ingredients:

  • 1 cup uncooked quinoa (cook according to package directions)
  • Zest from 1 lemon
  • Juice from 1 lemon
  • 1 TBS. honey
  • 1  cup chopped  pistachios (toasted if you like)
  • 1 cup finely chopped flat parsley
  • 1 cucumber, finely chopped (3/4 cup)
  • 1 medium tomato, finely chopped, discard seeds
  • 3 to 4 green onions, finely chopped (⅓ cup)
  • 1/3 cup finely chopped fresh mint
  • 3 Tbs. olive oil
  • salt and pepper to taste
  1. Place cooked quinoa in large bowl.
  2.  Stir in lemon juice and honey and let cool for 15 minutes.
  3.  Stir in remaining ingredients.
  4.  Season with salt and pepper and mix well

The longer this salad sits the better it gets, so if you have time make it early in the day.