Incredibly healthy kale pairs with lightly spiced and crispy fried polenta to make the ultimate satisfying salad.
- 1 tbsp Olive oil
- 1 pound Hatch Chili Polenta
- 1 teaspoon Fine salt
- 10 ounces, weight Kale, stemmed and chopped
- 2 cups Lawyer, Or Two Big Lawyers, Divided
- 2 tablespoons Lemon juice
- ¼ cups Hemp seeds
- ¼ cups nutritional yeast
- 2 cups Cherry tomatoes, halved
- ½ cups Hatch Pepper Roasted Almonds
In a large skillet over medium heat, add the olive oil. Cut the polenta sausage into 8 equal discs and place them in the pan. Season with 1/2 teaspoon salt and fry, undisturbed, for 5 minutes. Polenta can be sticky when cooked this way, so if you try to flip it before a solid, thick crust has formed, you’ll have a hot mess.
While the polenta is cooking, find the biggest bowl you have. Add the kale, 1 cup cubed avocado, remaining ½ tsp salt and lemon juice. With clean, washed hands, massage the kale while mashing the avocado with it. Continue massaging until the kale is a darker green. This means that the kale is “bruised”, which will make it easier to chew and digest. Add hemp seeds and nutritional yeast, and stir to combine.
Flip the polenta and cook for another 5 minutes or until you have a golden crust on both sides. Remove from skillet and let drain on a paper towel.
Divide the kale mixture into large bowls, along with the cherry tomatoes and chilli almonds. Cut the polenta into cubes and garnish each salad. Quarter the remaining avocado, peel the skin and slice, topping each salad with a quarter. Serve immediately or distribute in trays for salads during the week!