Crickety Kale Salad
- 1 teaspoon olive oil
- 3/4 cup crickets
- 1 clove garlic, crushed; OR garlic salt
- 1 bunch kale
- 1/4 cup olive oil
- juice of 1/2 lemon
- salt, garlic salt, and chipotle powder
- 1/2 avacado
- 1/2 cup dried cranberries
- pine nuts (optional)
Heat oven to 350F. Use 1 teaspoon olive oil to grease a baking pan. Toss crickets in bowl with crushed garlic and dash of salt (or just garlic salt). Spread crickets evenly out on baking sheet. Bake for 5 to 10 minutes or until crispy and gold [or reddish brown], turning occasionally with a spatula.
Chop rinsed, dried kale into bite-sized pieces, and place in large salad bowl. Pour 1/2 cup olive oil over leaves, then gently work hand through leaves, “massaging” the oil into the surface of the leaves. This needn’t take long - it’s mainly to make sure the oil is evenly distributed throughout the kale.
Add the lemon juice, and sprinkle a dash of salt, garlic salt and chipotle powder. Toss thoroughly, or work through with hands.
Top with chopped avocado, cranberries, garlicky crickets, and optional pine nuts.
Credit: Daniella Martin / @GirlMeetsBug
From “EDIBLE: An Adventure into the World of Eating Insects and the Last Great Hope to Save the Planet” http://www.girlmeetsbug.com/
Photo Credit: Joel Butkowski