Hey hey! Happy Monday people! How goes it?
It’s a gloomy day here in NYC, which is pretty painful coming off of such a beautiful and warm weekend. But that’s okay, because today’s recipe is so fresh and bright that you’ll forget about the weather outside!
I know that peas are kind of in a Paleo grey area, but I include them in my shade of Paleo. If you’re interested in the science behind the discussion about whether peas are Paleo or not, check out this article. If you’re really anti-peas, you can sub them out for chopped asparagus or something of the sort.
Even though I called this a warm salad, it’s equally delicious chilled! And topping it off with some avocado ain’t a bad idea either
- 1 Tbsp coconut or olive oil
- 2 C golden beets, peeled and finely diced
- ⅓ C water or broth
- 1 C kale, tightly packed, sliced in thin strips
- ½ cup peas, fresh or frozen
- 2 C summer squash, finely diced
- dressing: 2 Tbsp lime juice+ 1 Tbsp EVOO+ ¼ salt+pinch of pepper
- ½ C cilantro, tightly packed
- ½ C basil, tightly packed
- 1 C of your choice of sprouts or microgreens (I used Claytonia which is a type of purslane!)
- Heat the oil in a large skillet over medium heat. Toss in the diced beets and sauté for 4-5 minutes. Add the water/broth and kale to the skillet, cover, and let simmer over medium heat for 15 minutes, stirring every 5 minutes or so.
- Add the peas and summer squash to the skillet, and cover again. Let simmer for another 10 minutes or until the beets are tender, stirring occasionally.
- Move the vegetables into a large mixing bowl. Let them cool slightly.
- While you wait, chop the fresh cilantro and basil. In a small bowl, mix together the lime juice, EVOO, salt and pepper.
- Once the veggies have cooled a bit, add the fresh herbs, the dressing, and the sprouts/microgreens. Gently mix it all together, and serve!