We left town for two weeks to visit my family, play in the ocean, and introduce some of them to Cia Louise. While there I somehow managed to keep myself out of the kitchen. My brother is an awesome cook and stepped up most nights making dinner happen along with my Mom. My dad covered most breakfasts. It definitely was a vacation, lucky me :). But now we have returned and I’m back in the kitchen. Don’t get me wrong I love to cook but it was nice not having to balance getting Cia to sleep while also cooking dinner. She started to sleep through the night while in St Thomas going to bed between 7 and 9pm. Of course this happens to be dinner hour for us. So now I prep dinner before 7, put her down around 8, and then head back into the kitchen to cook. We would like to eat a bit earlier but this is how it goes when you have a little one. Not that I’m complaining, I wouldn’t give her up for anything!
This past weekend we hit the farmer’s market towards the end and managed to get great deals on produce. We used to be all about going early before the crowds hit but now Saturday mornings are about getting the house organized and spending time as a family at home. This has proved to be a nice change. If you shop during the last 30 minutes of the market most vendors are trying to unload the rest of their produce and sell super cheap. A huge bag of greens stuffed for $5. I’ll take it! A large bunch of radish and kale for $5. I’ll take it! So this is where the kale salad idea started. My plan was to make a vegetarian quinoa and kale salad with an avocado dressing. Josh needs a bit more to fill him up though so as a last minute thought I bought some smoked oysters to go along. Don’t hesitate to make this vegetarian though, it’s plenty flavorful without the oysters.
Kale & Quinoa Salad
- – 1 bunch green kale
- – 1/2 teaspoon salt
- – 1 cup quinoa, uncooked
- – water
- – 1 tablespoon vegetable bullion
- – 1/3 cup dried cranberries
- – 1/3 lb smoked oysters, chopped
- – 1 avocado
- – 3-4 tablespoons fresh dill, chopped
- – 1/2 lemon, juiced
- – 2 tablespoons olive oil
- – 1/4 cup water
- – s&p
- Remove kale ribs and wash kale. Once dried chop into thin strips. Place in a large bowl and massage salt into kale until it takes on a dark green ‘cooked’ appearance.
- Meanwhile cook quinoa. Bring 2 cups of water to boil with the vegetable bullion. Add quinoa, lower heat to a simmer, and cook 12-15 minutes until they are clear with the outer ring. Drain and return to pot with dried cranberries. Cover. (This softens the cranberries.)
- Make avocado dressing. In a blender add avocado, dill, lemon juice, olive oil, and water. Pulse until thick and creamy.
- Add qiunoa & cranberries to kale along with the smoked oysters; toss. Lastly add in the avocado dressing and mix well. Place in fridge to chill. (The oysters were smoked with cayenne pepper and added a little bite to the salad. If you are looking for this add a little cayenne pepper to the avocado dressing).