Spring has sprung! I have been so energized by the past several days of sunshine, and today was particularly spectacular. I decided that since the weather is warmer, I should try something cool and no-heat this week. We received our CSA box yesterday, and it was full of green goodness. I couldn’t decide which greens to use, so I started thinking about a flavor profile for a triple green salad: kale, green beans, and broccoli. All three of these veggies are raw in the salad, but since they’re so hearty, I dressed them this evening for the rest of the week. This is pretty necessary for the kale, but it will also slightly soften the broccoli and green beans, plus the acidity from the lemon and lime in the dressing will create a slight breakdown of of the veggies.
This salad is beautiful, and I could definitely see this becoming a go-to for spring and summer potlucks, minus the chicken. I love knowing that there are so many Georgia grown pieces to this salad puzzle, too.
I did a shortcut for the chicken in this recipe by buying a whole cooked rotisserie chicken at the Kroger deli counter, removing the skin, and shredding both the white and dark meat. I sometimes do this when I make chicken salad, too.
I don’t have the luxury of leisurely weekday lunches–mine are about 25 minutes long and eaten a student desk–but if I worked somewhere near a park or green space, I’d love to take this salad outside to soak up some Vitamin D.
Triple Green Salad
1 bunch kale, ribs removed and cut into ribbons
1 tsp. olive oil
three heads broccoli, stalks removed and sliced lengthwise
1 cup raw green beans, ends removed and cut into 1-inch pieces
1 rotisserie chicken, cooked
1 sweet potato
1 tsp. olive oil
4 oz. crumbled feta cheese
salt and pepper
for the dressing:
2 Tbsp. olive oil
juice of 1 lemon
juice of 1 lime
1 Tbsp. tahini
1/2 tsp. salt
1/4 tsp. pepper
Preheat the oven to 400 F. Peel the sweet potato, then dice it. Toss the small pieces in 1 tsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Arrange in a single layer on a cookie sheet lined with parchment paper and roast for 20 minutes.
While the sweet potato pieces are roasting, prep the veggies according to the ingredient directions. Place the kale ribbons in a large mixing bowl with 1 tsp. olive oil and a pinch of salt. For about 30 seconds, massage the oil and salt into the kale, watching it shrink down. Next, add the sliced broccoli and chopped green beans and add to the mixing bowl. Prepare the chicken by removing the skin and shredding the white and dark meat with your hands, adding the chicken to your mixing bowl. When the sweet potato pieces have cooked, remove from the oven and remove the parchment paper and potatoes from the cookie sheet; this will allow for faster cooling. Thinly slice the radishes, discarding the ends, and add these slices to the mixing bowl. When the sweet potato pieces have cooled, add them to the mixing bowl as well as the feta cheese. Toss all ingredients. Next, add the dressing ingredients to a small jar, fasten the lid, then shake vigorously for about 10 seconds. Add dressing to the salad, toss to combine, then divide into five containers.