Kitchen Sink Herb Salad
In my fridge you will always find one or two types of fresh herbs in a glass, as if they were a flower arrangement. Storing them this way not only keeps my fridge smelling nice but also keeps them fresher, longer. I always like to keep some combination of mint, parsley, and cilantro on hand to use in my juices, smoothies and salads.
This week is an especially bananas crazy one for me with a video shoot as well as a tasting party with OMilk on the books. Last night, after a looong day of prep work in the kitchen all I wanted for dinner was something quick, simple and filling. I find that after cooking for a whole day I do not feel like making a complex meal for myself for dinner. I crave simplicity. This herb salad was the perfect solution. Comprised of a little of almost everything in my fridge you really could call it a "kitchen sink" salad. Maybe I will! I present the Kitchen Sink Herb Salad. Feel free to add or substitute anything you like. Hate cilantro? Try some mint instead. Not a fan of parsley? How about dill? The combinations are truly endless, so feel free to play around!
Kitchen Sink Herb Salad
- 1 head of kale
- 2 cups of arugula
- 1/2 bunch parsley
- 1/2 bunch cilantro
- 1/2 an avocado
- juice of 2 lemons
- 1/4 cup hemp seeds
- liquid stevia
- Wash, de-stem and rip the kale into small pieces
- In a large bowl massage the kale with the avocado, 1/2 of the lemon juice and a few drops of stevia until softened and well coated
- Add the arugula, parsley, cilantro, hemp seeds and remaining lemon juice to the bowl and toss well
- Divide between two large salad bowls and serve.
