Athlete Food: Reinventing the House Salad

We have a "house salad" for dinner at least 3 times a week. In the Athlete Food kitchen, this means combining the best, and least weird, ingredients from what's on hand in the refrigerator and pantry. I usually use our Maple Curry Salad Dressing on these salads, but for last night's meal, I strayed and used tomatillo sauce.  

The idea was to have a Mexican inspired salad since we were also having Southwestern spiced chicken sausages. Along with the tomatillo sauce, into a big bowl went avocados, corn, tomatoes, diced kohlrabi (which tastes a lot like jicama), red peppers, radishes, kale, sliced cabbage, and pumpkin seeds.

Does anyone else make a good house salad? What are your favorite ingredients? 

--Bec 

Athlete Food Mexican Inspired Salad

1/2 cup tomatillo sauce

kale, torn into bite-sized pieces

cabbage, sliced thinly

sliced radishes

cherry tomatoes

kholrabi or jicama, diced

diced red pepper

avocado 

corn

pumpkin seeds

In a large bowl, toss tomatillo sauce with cabbage and kale. If you have time, allow this mixture to sit for up to two hours to soften the kale.

Arrange remaining ingredients on top of greens. Serve untossed.