Scrubber Lang Salad
You saw the post. This thing is a nutritional BADASS. I pity the fool who doesn’t make and eat this often.
Ingredients
Instructions
The first and most time-consuming but arguably most important step in the making of this salad is to wash the kale. The tough, curly leaves do a great job hiding a lot of actual dirt close to the stalks, and you really have to wash it and pull the leaves back to scrub them clean before you tear, dress and serve the leaves. I sometimes submerge them completely and shake vigorously and then clean them under running water. I lay the kale stalks on a drying rack or towels to drip dry, and then shake them off before tearing the leaves from the stalks. Tear up the leaves into bite sized pieces and set aside in a large bowl.
Use whatever slicing mechanism you have to julienne/grate your jicama, sweet potato, and beet(s). Leave everything raw for great taste and texture. Everyone is going to think that the sweet potato are shredded carrots, but you'll know better!
I use a mandoline on the julienne setting... with a Kevlar glove to be sure I don't slice a fingertip off in the process! Make sure you use caution with whatever system you're using. I have yet to use a box grater without grating a knuckle. Oh, and you don't have to peel your beet(s) and potatoes, but make sure you wash (scrub) them if you aren't peeling!
Another important step is to remember that this salad is SUPER even if it's just kale, beets and almonds... or just kale and dressing! Don't worry about getting everything in there. You can add or subtract what you like. I added the sweet potato and beets a while back when I read that they are both excellent for muscle recovery for long distance runners, which I attempt to be. And now they are a staple in this dish for me because I love the varied color, textures and flavors. Jicama is just fun: a little sweet and crunchy and cold, and a great addition to any salad. You could add parsnip, radish, kohlrabi, anything you like! Do what you like. That is important.
Next, pull together your dressing: whisk lemon juice into the olive oil, add salt and pepper to taste.
You're going to pour the dressing over the veggies and literally massage it into the kale. The acid in the lemon paired with the olive oil and salt will break down the fibers in the kale but your salad will still be super crunchy, even after it sits, dressed, for days.
Sprinkle almonds on top of your massaged kale and veggies, toss together and chill until it's time to serve or just dig in and enjoy!
