After living in Seattle my whole life, you would think that I would get use to the grey and rainy days. Although recently, we have been fortunate to have some amazing (/abnormal) warm and sunny weather, I am getting greedy and asking the sun gods for more. I mean, it is technically spring…right?
While mourning this less than adequate weather, I have found myself ogling the (few) tropical fruits and berries at the grocery store. Reds, purples, and blues….OH MY! I finally gave in to the overpriced pint of blackberries that were calling for me…and I’m not sorry that I did. Maybe crafting something delicious will inspire the weather change, or at least make me feel like summer is just around the corner.
I am lucky enough to live in a city with amazing farmers markets. So this morning I stopped at the Ballard Farmer’s Market and found a lovely mix of kales (curly, lacinato, and Russian) to use in my spring salad.
After washing the kale and drying the leaves in a salad spinner, I laid them flat on a sheet pan- added olive oil, lime juice, and salt and massaged gently. Channel your inner Patrick Swayze/Demi Moore (in Ghost) if you must.
Prepare ingredients to use or as the French say- “mise en place”
Next- I roasted chopped walnuts in the oven, just until they were toasty enough to smell. Make sure you don’t burn them! It only takes a few minutes until they are just perfect and golden brown.
Next, i blended up about 1/2 a pint of blackberries with my favorite immersion blender. You could also use a food processor, mortar and pestle or blender.
Combine ingredients and plate as desired.
Voila! Blackberry Spring Salad!
Kale Salad with Mint, Walnuts, and Blackberries
- 1 Tbsp extra virgin olive oil
- Juice of 1/2 lime
- 1/4 tsp coarse sea salt
- 1 bunch lacinato (aka dino) kale, washed and ripped into 2″x2″ pieces
- 1 Tbsp Mint, chopped
- 1/8 cup walnuts, chopped
- 1 pint fresh blackberries
- Lay the kale and mint onto a baking sheet and cover with olive oil, lime juice, and salt. Gently massage with your hands, allowing the liquids to cover all parts of the greens.
- Preheat the oven to 350 degrees F, and roast the walnuts for 2-4 minutes or until aromatic.
- Reserve 1/2 of the blackberries for the salad. With the remaining 1/2, add them to a blender, food processor, etc. to blend until smooth.
- Assemble your salad. Layer kale/mint on the bottom of a plate. Next add roasted walnuts and blackberries. Gently pour blackberry puree over the salad toppings.
Nutritional Facts for 1 serving (when recipe serves 2): 240 calories, 13 grams of Fat (6 grams monounsaturated, 5 grams polyunsaturated), 29 grams of carbohydrates (11 grams fiber), 8 grams of protein, 419% vitamin A, 324% vitamin C, 23% calcium, 19% iron.