Salads are my go-to meals throughout the week when I don’t want to prepare an entire meal for myself. I make one big batch of a salad at the beginning of the week and grab a portion whenever I need one – convenient and healthy wrapped into one. However, eating salads all the time can become mundane. I have my usual avocado, tomato, cucumber shrimp salad, but sometimes (okay maybe all the time lately) I crave something more exciting. So, today I decided to step it up a notch and break out of the ordinary. Using what I have in the fridge, I’ve put together a shredded kale and persimmon salad tossed with toasted pecans, goat cheese, dried cranberries, and an amazing creamy sunflower herb vinaigrette. Don’t you just love it when you make a tasty meal out of ingredients you already have?
**Helpful tips and common mistakes
As far as salads go, this shredded kale and persimmon salad is especially easy to prepare. There’s nothing that needs to be cooked so it’s really just a matter of tossing everything together. Although this is vegetarian, you can easily add some roasted chicken, steak, fish or any protein your heart desires to make it more filling.
The great thing about kale salads is that the kale can be dressed the day before and it won’t get soggy. It’s important to massage the dressing into the kale to flavor the greens and soften them. Drizzling dressing onto a kale salad versus massaging them makes a huge difference.
This sunflower herb vinaigrette may be my new favorite dressing. It’s bright from the lemon, peppery from the basil and nutty from the sunflower seeds. I believe I’ve found my new salad to gorge on for the next several weeks!
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