I’m a bad MoFoer, only a week in and I’ve already missed two days.  And I’m probably going to miss tomorrow too!  But, other than yesterday, the missed posts were/are due to traveling–first Houston, now Richmond this weekend.  So excited!  I’m going to meet up with my mom and her fiance who are going with my chef uncle to the Richmond Folk Festival.  While I’ll be hitting up a few stages with them, I’m really more interested in just spending some time with them and going to Trader Joe’s for a case of wine.  (smile)  As for yesterday, well, sometimes things go down and the only way to respond is to go to your favorite dive bar and drink one too many PBRs.  Those nights happen and then MoFo posts don’t happen.  But, on the bright side, since I’m feeling the need to detox my body a little, you guys get a super delicious I-wish-I-could-hand-you-a-plate-of-it salad!

Yup, you read right, a salad!  If you’ve been reading my blog for very long, you probably know that I’m not a big fan of salads.  It’s not that I don’t like salads–I think they’re great.  It’s just that I don’t tend to go to the market and buy up a ton of different veggies to throw together in a bowl and then smother with some dressing.  It all just seemed like too much work to me.  So when I do make a salad, it normally looks like this or this: romaine lettuce, croutons (lots and lots of croutons), and a tasty dressing.  Pretty uninspired, no?

Thankfully, I have friends who love the humble salad.  They love tossing together whatever fresh, local veggies they have on hand with nuts and seeds and other goodness and then topping it with the simplest “dressing” ever–nutritional yeast, salt, and olive oil.  And, working in my favor, they love spreading the love.  I think my life is officially changed thanks to this, R.’s, beautiful, local, delicious, simple salad.  I mean, I woke up this morning hung-over and miserable and instead of wanting a cup of coffee, I wanted a heaping plate of this salad.  To me, that’s revolutionary.  And also makes me wonder if I were abducted by aliens during the night and someone else, a salad lover, was dropped into my body…

R.’s Salad (aka the Best Salad Ever)

1 bunch of green kale (locally grown, if possible–mine’s from Waterbear Farm)
handful of arugula
1/2 yellow onion
4 small carrots or 1 large carrot
handful of cashews
handful of sunflower seeds
4 dried figs
nutritional yeast
olive oil

Coarsely chop the kale into biteable pieces.  Finely chop the onion.  For the carrot, cut in half, flip 90 degrees and cut in half again (to quarter it).  Then chop into small squarish pieces.  Chop the dried figs into small squares.

In a large bowl, toss together the kale, arugula, onion, carrots, cashews, sunflower seeds, and figs.

Plate individual servings.  Then sprinkle a pinch or two of salt, some nutritional yeast (1/16 cup), and drizzle olive oil on top.  When you mix it together with your fork, the oil will bind the nutritional yeast to the salad.


Serves 4.