One of the coolest things about 2013 is that I have been blessed with awesome coworkers. Of course everyone has all the virtues of a good coworker-friendly, punctual, and hardworking- but another perk is that we have a ton in common. Our lengthy discussions range from contemporary fiction to social justice to thrifting, and they always inspire me to think about things in a new light.
One of the best things we have in common is a love of food. Though our diets are very different, from vegan to Paleo to standard fare, we all enjoy cooking and sharing plates heaped with delicious culinary experiments. We have planned a few staff potlucks this year, and I’m always excited to see what everyone will bring. This salad is my coworker Najma’s creation–she is known for elaborate kale salads, and this one does not disappoint. The sweetness of juicy blackberries contrasts with crisp kale, highlighted by tart lemon juice, for a simple salad that will satisfy a wide range of palates.
Najma’s Blackberry Kale Salad – Serves 4-6
Prep time: 5 minutes
10 ounces or two bunches chopped kale, thick stems removed
4 ounces blackberries
1 avocado, sliced and halved
1 tablespoon extra virgin olive oil
juice of one lemon (about 1 tablespoon)
optional (omit for Whole30): 1/4 cup vegan mozzarella cheese
In a large bowl, toss kale, blackberries, and avocado with olive oil and lemon juice. Top with freshly ground black pepper. Enjoy!