I struggle with brevity in recipe-naming.
Funny, because I’m always telling my mom she uses too many words.
I really wanted to name this Wasabi-Avocado-Blue Cheese Massaged Kale and Broccoli Salad. Despite my restraint, the title is still too long. How does one communicate all of the delicious elements of a dish in 3-5 words?! I feel so trapped.
In writing out my original title, you probably already have an understanding of what this salad is. Wasabi and blue cheese dressing was a strange combo to me when I first had it in Portland, but it was so good that my sister and I couldn’t stop eating it.
Naturally, I had to recreate it at home. I used Lighthouse Blue Cheese (a Greek yogurt-based dressing). Maybe not the cleanest ingredient, but it’s good and not too bad for you as far as dressings go. I amped up the cream-factor (I can’t re-read that without laughing) by mashing avocado into it. The wasabi I used is a paste, but you could also use the powdered variety. Adjust it to your liking… I like it really hot.
What you are left with is a delicious tangy, spicy coating for your kale salad. You’ll also love the texture contrast between the sturdy kale and the creamy dressing. I added some broccoli and grapes in mine, and topped it with fish (you know I need my protein).
The best part is that, because kale is so hearty, you can make it a day or two in advance and take it to work!
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Creamy Blue Cheese & Wasabi Kale Salad
- 2 T blue cheese dressing
- 1/4 fresh avocado, mashed
- Wasabi paste, to taste
- Black pepper, to taste
- ~2 C Kale
In a small bowl, mix together blue cheese, avocado, wasabi, and pepper.
Place kale in a large bowl and massage the dressing into the leaves.
Can be made 1-2 days in advance and stored in fridge.
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Between the shock of being back in the office after the holidays and the insane weather, I couldn't be happier for this week to END.
What is your favorite salad dressing?
Are you on a greens kick? I can't get enough after Dessert December!
