08 Mar Apple Avocado Sage “Crisps” Salad
Sage is one of the few surviving herbs in my sadly neglected garden this year. Despite my best intentions, my garden is really more of a “survival of the fittest and hardiest”. Seems somewhat akin to characters in Lord of the Flies….sigh….
Since sage weathered my neglect, I figure it must be good for us. I have always maintained that hardy, resilient plants likely help us to be both hardy and resilient. Kale can survive harsh weather conditions, and guess what? Kale is incredibly nutrient dense…so, my defense rests.
A little research on the health benefits of sage suggests that it has the potential to:
- Boost cognitive abilities
- Reduce inflammation
- Combat free radicals due to its antioxidant properties
- Combat microbes
- Boost bone density due to its high Vitamin K content
- Help soothe skin conditions when applied topically in salves
- Help manage diabetes
- Aid digestion
*allergy alert – sage is a member of the mint family*
I got the idea of making sage “crisps” from cookbook author Madeleine Shaw – thank you Madeleine!
This recipe was inspired by the millet dish in her cookbook Get the Glow.
Apple Avocado Salad with Sage Crisps
Apple – thinly sliced
Avocado – thinly sliced
Fresh Salad Green Mix – thank you The Kitchen Garden Farm/ McBride’s
Pistachios – shelled and chopped
Sage crisp – see below
Balsamic vinaigrette – see below
Lightly fry a dozen or so fresh sage leaves in a little coconut oil. One minute or so per side will crisp them up beautifully. Let cool.
Never the same twice vinaigrette
1 teaspoon Dijon mustard
1 tablespoon apple cider vinegar
2 tablespoons of Balsamic vinegar
1/4 cup good olive oil
1 tablespoon maple syrup
1/8 teaspoon Himalayan or sea salt
pepper to taste
Mix above ingredients well – taste and adjust accordingly.
Place apple and avocado slices on a bed of fresh greens. Top with crushed pistachios, goji berries and sage crisps. Drizzle with dressing and enjoy!