UPLOADED/REDIRECTED Fresh Fusions: Strawberry Kale Salad
Photography and styling by Sara Ghedina
First-time TABLE contributor Sara Ghedina was born and raised in Italy, and came to California years ago. “It was like a dream,” she says of her first glimpse of the Bay Area. The beauty of water, wind and hills made an impression. “But I loved how adventuresome Californian cooks are. They mix cultures and ingredients in combinations you wouldn’t think of at first. If I had to choose a favorite cuisine, I’d pick what they call California Fusion, where the state’s fruits and vegetables come together beautifully.”
STRAWBERRY KALE SALAD WITH WARM BBQ CHICKPEAS
Kale is everywhere these days, valued for its dense nutritional values and its flavor. You can vary this recipe with the seasons by swapping in roasted squash, mandarin oranges and roasted beets, walnuts and figs, summer peaches and corn. In the version below, the sweet strawberries are enhanced by the BBQ sauce. Massaging the kale with the dressing, and the warmth of the chickpeas, make the kale tender and delicious!
Ingredients
For the salad
2 bunches lancinato kale, torn into bite-sized pieces
2 small green onions, sliced
2 cups sliced strawberries
1 avocado, sliced
3 tbsp. sliced roasted almonds
For the dressing
4 tbsp. extra-virgin olive oil
1/2 tsp. salt
1/2 tsp. black pepper
Juice and zest of 1 lemon
For the chickpeas
2 tbsp. extra-virgin olive oil
1 can garbanzo beans, drained and rinsed
2 tbsp. tamari or soy sauce
1 tbsp. tomato paste
3 tsp. brown sugar
2 tsp. paprika
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. onion powder
1 tsp. garlic powder
Instructions
Place the kale in a large bowl, drizzle it with the lemon juice and massage it gently with your hands to soften it.
Prepare the dressing whisking together the olive oil, salt, pepper and the lemon zest. Pour it over the kale, add the green onion, mix well, and let it rest for at least 10 minutes.
Meanwhile, prepare the chickpeas: heat the olive oil in a pan, add the drained chickpeas and fry them for about 5 minutes. In a small bowl, whisk together the soy sauce, tomato paste, brown sugar and the remaining spices, stirring well to combine. Pour the mixture over the chickpeas and cook for another 4 minutes, stirring occasionally. Turn off the heat and cover to keep warm.
Add the strawberries to the kale, and gently mix them in. Arrange the salad on the serving plate, and top it with the warm chickpeas, the sliced avocado and the roasted almonds.
Serves 4
Please sample Sara’s other vegan fusion recipes: California Quinoa Salad, Curried Lentil Salad, and Mango Panzanella Salad.
STORY, PHOTOGRAPHY AND STYLING BY SARA GHEDINA
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