Jeff said this salad tasted purple…mission accomplished. :)
I sometimes fall into a rut, making the same thing over and over again when I get busy with things outside the kitchen. My go to meal? A large salad served with eggs over easy on top. It’s so fast and so easy, plus takes minimal time and includes the perfect combination of quality ingredients. Typically I’ll include an avocado and olive oil for fat, organic eggs for protein and then fill with as many different vegetables that I have on hand. Plus I typically fast until the afternoon so if the salad’s big enough, that meal will last me all day and night.
This salad I would serve as a side, rather than a main dish. And actually, that’s exactly what I did. I served this salad along side roast pork with caramelized onions. The other day I cooked 18 pounds of pork, split between the crock pot and the oven. Like I said on Twitter:
I feel like the witch from Hansel & Gretel, cooking a small child, with 18lb of pork split between the oven & the crock #paleo
— Marla Sarris (@MARLAsarris) June 4, 2013
The best way I’ve found to get through a busy week, or a week where I feel like I’m not going to want to cook everyday, is to cook obscene amounts of meat at one time, warm it up throughout the week and then all I have to worry about are the sides. And that’s where this ‘Tastes Like Purple’ Plum Salad comes in handy. :)
The combination of the sun being out and a social media fast tends to allow me to think more clearly. Although the summer weather hasn’t quite hit Chicago on a day-to-day basis yet, today was quite nice (as you can see from my outdoor photo session with this pretty purple dish). I recently had the idea to combine plums and mint somehow and the rest just all came together nicely, and in my favorite color no less, once I got to the kitchen.
Recently I was able to try a version of my friend Michelle’s massaged kale salad and I swear massaging the leaves makes a huge difference. This also makes for a nice way to get kids involved in the kitchen, or if you had a hectic day at work relieve the stress by kickin the kale’s butt (it’s better than a stress ball) and you get to eat it afterwards too! Pack this salad for a picnic or serve at a BBQ or dinner for two. Give the kale a massage and let me know what you think. :)
Oh! and the first step of this seemed a little complex to explain with words so check out this vine for a little guidance. :)
Tastes Like Purple Plum Salad
- 6 plums
- 1 carrot, shaved
- 1 cup black grapes, sliced
- 1/2 cup fresh mint, chopped
- 1 cup english cucumber, quartered & sliced
- 6oz red kale
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/2 tablespoon aged balsamic vinegar
- Cut a plum in half, twist to open, slice the side without the pit. Remove the pit from the other half (I used a melon baller to do this) and slice the second half. Repeat for all six plums and transfer to a medium sized mixing bowl. Need a visual for that, check out the vine above for a visual explanation.
- Shave the exterior of the carrot and rinse. Over the bowl of plums continue to rotate and shave the carrot until you have a thin stem.
- Rinse the grapes, slice and add to the bowl along with the chopped fresh mint and sliced cucumber. Mix to combine.
- Rinse and dry the kale between two paper towels. Chop the leaves in 2-3 large chunks and tear with your hands into manageable pieces. Add kale to a large mixing bowl along with with olive oil and 1/4 teaspoon of sea salt. Dig in with your hands and massage the kale for 2-3 minutes. Believe it or not, this will make a difference, so don’t leave this step out. :)
- Transfer the plum mixture to the kale filled bowl.
- Add the remaining 1/4 teaspoon of sea salt and the balsamic vinegar and mix to combine.
- Plate and serve with a sprinkling of sea salt.
- Enjoy! :)