Excuse me but……..this just looks like a bowl of chopped salad vegetables.
Pretty lame that I would for one sliver of a second think that anyone would need to look at and glean anything from a post about a couple of chopped tomatoes, cucumber and avocado……which is pretty much what this is. Hmmm, okay. Thanks for sharing, Nichole, I’ll get right on that, like I never chopped a freaking tomato before. This was oh, so informative, yeh, buh-bye now. click
But please stay with me! And look a little closer. That evergreen mound of confetti you see scattered over the pile of veggies just waiting to be tossed together is the magic ingredient, the namesake of this recipe, and my newest flavor obsession: Gremolota. And this stuff, with all of its’ fresh, springy piquancy, is going to wake up your taste buds and make them DANCE!
Let me tell you why you want to make this salad. Okay, first and foremost…it is delicious! Charred and delicately crisped roasted broccoli spears serve to just barely wilt down a healthy pile of spinach leaves, all pumped up with cannellini bean powered protein and…if that wasn’t enough for you…..sumptuously draped in a creamy, briny, lemony-dill infused Dijon dabbled dressing! Secondly; it only takes about twenty-five minutes to get this on the table, and third; you can do the meatless Monday thing any day of the week here and be totally fat and happy.
Well. Happy, yes; fat, no.
I have good news. No, you didn’t win the Publishers Clearing House Giveaway.
Sorry. But, listen………
Mangoes are available in January. Did you know this? I gotta tell you, I absolutely did not so when I spotted them at my not exactly trendy local grocery store I bee-lined right over and snagged a couple….but not without my suspicions. Produce out of season typically equals either way expensive or not-sah-good (usually both). Turns out mangoes have two growing seasons depending on where they’re from. January mangoes! This is awesome! No, really, this is exciting stuff!
But only if you like to eat.
Kale has been the “new” spinach for a while now. I myself have been more than happy to hop aboard the borecole bus, adding it to everything I consume from breakfast smoothies to lasagna. You can boil this shiz…bake it…saute it…even roast pieces of it into crispy chips for snackin. You can eat it cooked, you can eat it raw, but you most definitely want to eat it because it is just so ridiculously good for you. Vitamin A. Vitamin C. Vitamin K. Calcium. Iron. Fiber. Antioxidants. Omega-3 fatty acids. Unicorn horn (okay, I made that one up but you get the idea). This favorite child of the cruciferous family is green gold. But what if you just don’t like the stuff? Or, what is more often the case – what if you love kale but your peeps or posse or tribe or whomever it is that you enjoy dining with/cooking for does not? Try this. Raw kale sliced super thinly…