TheMercers_Fall2017_021.jpg

Hi. I'm Sara!

Welcome to Mercer + Green.
I am a born and bred New Yorker, mom of two little girls who loves
all things New York and is passionate about healthy living.

Valentine's Salad

Valentine's Salad

DSC_4676.jpg

As much as I love celebrating Valentine’s Day, I don’t love going out to dinner on February 14th. Similar to New Year’s Eve every restaurant seems to only offer a bagillion dollar prix fix menu filled with way too much food for my taste. Cooking for others is how I express my love. Why let someone else do it for me on Valentine's Day?

This salad would be a beautiful centerpiece to a romantic Valentine’s dinner at home. Pair with a little champagne (float some of your pomegranate seeds in the glass to make it extra special) and some homemade truffles and you have the makings of a delicious, romantic, healthful evening. End the evening by making (and using!) some homemade body scrub. You can thank me later.

Valentine’s Kale Salad with Beets and Pomegranate

  • 1 bunch of kale (about 4 cups)
  • 1-2 medium beets roasted (you can either roast your own or use pre-cooked beets like Love Beets)
  • 2 T mellow white miso
  • 2 T lemon juice
  • ½ an avocado
  • ½ cup pomegranate seeds
  1. If using Love Beets skip to step 5
  2. Preheat oven to 350
  3. Wash beets thoroughly. Wrap each beet in tin foil and bake at 350 for one hour.
  4. When the beets are cool enough to handle, gently rub off the skin using a cloth.
  5. Slice beets into very thin rounds, set aside
  6. In a bowl “massage” the avocado, lemon juice, and miso into the kale until it is soft and tender.
  7. Divide the massaged kale between the center of two plates.
  8. Surround the kale with the sliced beets rounds
  9. Top each salad with pomegranate seeds
My Desert Island All Time Top Five

My Desert Island All Time Top Five

Be Mine

Be Mine