It’s raining today and so it seems appropriate to try to bring some sunshine and a little zip at your dinner table. I love green vegetables and it seems the perfect accompaniment to this wonderful middle eastern spice mixture called za’atar, a blend of sesame, sumac, salt and sometimes thyme. The sumac with its lemony scent adds freshness to this salad making it perfect to accompany some grilled sausages on a summer day (or on a day you want to feel like summer has arrived). The kale, unlike salad, will hold up with the dressing and not wilt over time, making it a great salad to make-ahead or to be able to bring for lunch the next day at work.
Start by blanching the snap peas in some salted boiling water for 3 minutes and rinse under very cold water right after in order for the colour to remain a beautiful and vibrant green (this is called shocking). Set aside to dry while preparing the rest of the salad. In a salad bowl, mix the olive oil, sherry vinegar and za’atar spices. Add the remaining ingredients and toss to coat with dressing. Add the avocado just before serving if using.
2 tbsp of olive oil
1 tbsp of sherry vinegar (or any other vinegar)
1 tbsp of za’atar spices
1 cup of snap peas
1 cup of cherry tomatoes, halved (optional)
2 cups of chopped kale
1 green apple thinly sliced
1 avocado (optional)
2 green onions minced
1/4 cup cilantro (basil or dill would also work great)