Posted on by Judi

JUDI’S RECIPES – WEEK 16 – SEPTEMBER 21, 2021

SEPTEMBER 21, 2021

Hello Everyone,

Today is the first day of Fall. This means the bulk of the harvest is coming in! We’ll be getting all those hearty root vegetables, some fall greens, and ripe fruit. Lucky us!

Today’s recipe utilizes many of our early fall veggies and is a favorite of mine, because it is a salad.  Salads require a bit of preparation, but they are so worth it. If I’m ever stranded on a desert island, as long as there are salad palms around, I’ll survive.

Once you have the ingredients assembled, this recipe requires practically no time at all.

JUDI’S FAVORITE SALAD IN THE WHOLE WORLD

Quick-pickled onionsThese are delicious in or on almost anything, so make extra and store it in the refrigerator

1 small red onion, peeled and thinly sliced

1/2 cup apple cider vinegar

1/2 cup water

2 tsp kosher salt

1 tsp sugar

For the salad

2 cups kale, stemmed and chopped

1 cup shredded red cabbage

1 cup raw red beets, peeled and diced

3/4 cup cooked or canned and rinsed chickpeas

1/4 cup pickled red onions (see recipe, above

1/4 cup fresh cilantro leaves, torn

1/4 cup crumbled feta cheese

1/4 cup toasted pepitas (pumpkin seeds)

Extra-virgin olive oil and red wine vinegar, for the dressing

Kosher salt

1 avocado, peeled and cubed

Directions

  1. Pickle the red onion: Combine the vinegar, water, salt, and sugar in a bowl and stir until dissolved.  Add the onions and toss the mixture well. Let it sit for at least a half hour, stirring ocasionally.
  2. Combine the kale, cabbage, beets, chickpeas, pickled onions, cilantro, feta, and pepitas in a big bowl. Dress with oil, vinegar, and salt to taste. Top with the avocado.
  3. Enjoy!

I hope you enjoy this as much as I do.

HELPFUL HINT: the pickled onions will last in the fridge for about a week.

Have a delicious week!

Best,

Judi