BBQ Kale Salad w/ Orange Beets, Carrots & Avocado

I’m back in Vancouver and had forgotten how blessed I am to live here. I’m blogging from home at the moment—with the mountains and the sea as my company. Humbled .

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In other news, today is Canada Day (HBD CANADA!); you’re still so young and looking better than ever.  You can ask any Canadian; today is probably the most fun day of the year. Everyone is out — the fireworks are firing and the spicy caesers are mixing. Everyone is smiling, and obviously, obviously I’m sick.  Yup. Woke up with the glorious flu this morning.

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So while you’re all snapcahtting and instagramming away all the fun you are having, I’m here sniffling and eating this BBQ Kale Salad w/ Orange Beets, Carrots & Avocado . But it’s OK—because this salad is pretty freakin amazing! It’s making me feel better for not having fun with you guys.

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BBQ Kale Salad w/ Orange Beets, Carrots & Avocado (serves 1)

Handful of Kale
3 Organic Carrots, whole
1 Organic Orange Beet , sliced
1/2 Avocado, Sliced
1 Lime
Olive Oil
Honey
Feta
Walnuts

1. Massage the kale leaves in a tsp of olive oil and a squirt of lime juice. Yup, massage like you would massage a spice rub in a rack of lamb.  Massaging gets your kale leaves to soften up and makes them easier to eat.

2. Meanwhile get some boiling water going in a large and shallow pan. Boil the carrots whole and the beats sliced for about 5-10 minutes. The timing is dependant on how thick your beets are sliced and how big the carrots are.  Once the carrots and beats are slightly tender (you can almost pierce a fork in them)—transfer them to the BBQ.

3.While they are BBQ’ing away—glaze them with a bit of olive oil and honey. BBQ until tender (another 5-7 minutes) and then transfer them to a salad bowl along with the kale leaves and sliced avocado .

4. Squirt with more lime and top with crumbled feta and walnuts. ENJOY!

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Back to work.  Happy Canada Day again, EH!
-R

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