We reached critical mass last weekend.
I am not joking.
We ran out of room in the refrigerator.
Who knew greens could take up so much space?
I loaded up at our favourite market. $7 got us heaps of produce along with our $5 case of mangoes. The mangoes and bananas didn’t go into the fridge, but it was hard enough to get my bag of 9 leeks ($1!) and 3 heads of Boston lettuce ($1!) in there.
But then, I went to the potluck. How could I not support buying some freshly picked organic kale grown by school children from a nearby elementary school? And that is how I also ended up with a good 3-4 bunches worth of kale and could barely close my fridge.
Thank goodness Rob hasn’t strangled me just yet.
With prices so low, we don’t feel as guilty if I don’t eat through everything. But I try!!
Instead of tackling all the leeks and my new produce, I decided to dig through my vegetable bins to find the older vegetables. Finish off the snap peas, carrots and bell peppers, and the last of the scraggly cilantro and scallions. For protein, I quick-thawed some edamame.
This combination reminded me of my vegetable buddha salad bowl but since we’re low on miso, I went with a dressing more reminiscent of my (other) raw Asian kale salad with edamame. With so many colourful vegetables and an Asian dressing, how could you go wrong?
Please share with me your favourite kale and leek recipes! Also, for fresh chickpeas since I scored those too!🙂
PS. This is my submission to Definition Magazine Summer Salad Redux Recipe Contest and this week’s Souper Sundays.
Asian Kale Salad with Edamame
6 cups kale (100g prepped), stemmed and thinly sliced
1/4 teaspoon salt
1 cup (250 ml) sugar snap peas, trimmed and chopped in half
1 cup (250 ml) carrot, peeled and julienned (you can also buy this pre-cut)
1 bell pepper (250 ml) , chopped (I used a mix of yellow and red)
1 cup (250 ml) edamame, thawed if frozen
2 tablespoon green onion, chopped
1/4 cup (60 ml) cilantro, chopped
1 tablespoon fresh basil, thinly sliced (optional)
2 tablespoon (30 ml) rice vinegar
2 tablespoon (30 ml) lime juice
1 teaspoon (5 ml) toasted sesame oil
2 garlic cloves, pressed or minced
1 teaspoon (5 ml) grated ginger
1. In a large bowl, place chopped kale. Sprinkle with salt and massage for 3-5 minutes, until it wilts and turns a darker shade of green. Allow to sit as you prepare he rest of the ingredients.
2. To the kale, add sugar snap peas, carrot, red pepper, edamame, green onion, cilantro and basil. Mix to combine. My hands worked best for this.
3. In a small cup/bowl, combine rice vinegar, lime juice, toasted sesame oil, garlic and ginger. Adjust seasoning to taste. Drizzle dressing overtop salad prior to serving.