Over the past few weeks I have spent a lot of time coming up with menus for all the upcoming holiday meals. It is tempting to make all the traditional favorites but I don’t like to make a meal entirely of brisket and kugels because it feels overly heavy. That is why I love crunchy salad.
I try to serve some kind of crunchy salad at every holiday meal to balance out some of the richer dishes. This is my current favorite. The symbolism of the salad with apples, honey, and pomegranate makes it perfect for Rosh Hashanah and it is on my menu for this year.
With the crunch of veggies and the burst of flavor from the fruit you can almost feel yourself detoxing as you enjoy this wonderful salad. But that isn’t what has me coming back to this salad again and again. It is the delicious interplay of flavors that makes me keep coming back for just one more bite. The tangy, slightly sweet dressing, the crisp sweet apples, the crunch of pomegranate seeds, and the creamy avocado all complement the raw cruciferous veggies perfectly. I could eat this salad every day. And what is better, I can. Vegetables like kale, cabbage, and brussels sprouts are much heartier than lettuce so the salad does not get soggy even if it sits overnight. In fact, it seems to get better as it ages. I can make one big salad and enjoy it for several days.
The fact that this salad does not get soggy is yet another reason I love cruchy salad. When I have company over for shabbat or holiday meals I always cook way too much. While I don’t mind eating leftovers, leftover regular salad often just gets tossed because it is completely soggy by the next day. With this salad I don’t have to worry about there being leftovers since I know they will get eaten.
Since we are talking about serving leftover salad that has avocado in it this seems like a perfect time to share my simple trick to keep avocados from browning. I don’t remember where I learned this, and it seems too good to be true, but trust me when I say this avocado trick is a game changer. Cut the avocado into the desired sized pieces and place it in a bowl or strainer. Wash the cut avocado in cold water and drain. That’s it. Simply washing the avocado keeps it from browning. It will stay green, if refrigerated, up to a day. I have packed school lunches with avocado the night before and the avocados are still green when I unpack the lunches at the end of the day. (The frustration of the lunches that come home uneaten, that is a topic for a whole ‘nother post.) Try it, this trick is amazing.
Even with the washing the avocados don’t keep quite as well as the rest of the salad, so if I am planning on serving the salad over several days I add the avocado to part at a time just to keep it fresh.
I am going to be serving this salad on Rosh Hashana but I am always looking for as may ways to incorporate the simanim, the holiday symbols, into the meal as possible. For more pomegranate inspiration be sure to check out some of these great recipes from the rest of the Kosher Connection. (Note, most the recipes in this roundup are not paleo)
- Shredded kale, cabbage, broccoli, and brussels sprouts - 10 ounces (I use the cruciferous crunch collection from Trader Joes)
- green apple - 1 medium, cut into thin matchsticks
- pomegranate seeds - 1/2 cup
- avocado - 1
- For Dressing
- minced shallots - 3 tablespoons
- fresh lemon juice - 3 tablespoons (1.5 oz)
- dijon mustard - 1 tablespoon
- honey - 1 tablespoon (.75 oz)
- kosher salt - 1 teaspoon
- olive oil - 1/2 cup (4 oz)
Make the dressing:
Place the shallots,lemon juice, mustard, honey, and salt in a jar with a tight fitting lid. Shake to combine well. Add the oil and shake vigorously until well emulsified.
Place the shredded greens in a large salad bowl. Add half the dressing and massage it into the greens until they are slightly softened. Taste and add more dressing if desired. Add the remaining ingredients and toss gently to combine well.
This salad can be made one day in advance. Add the avocado right before serving.