Hatch Polenta Salad

In a large skillet over medium heat, add olive oil. Cut polenta log into 8 equal disks and place in the pan. Season with 1/2 teaspoon of salt, and let fry, undisturbed, for 5 minutes. The polenta can be sticky when cooked this way, so if you try to flip it before a solid, thick crust is formed, you’ll have a hot mess.

While polenta cooks, find the largest bowl you have. Add kale, 1 cup cubed avocado, remaining ½ teaspoon salt, and lemon juice. With clean, washed hands, massage kale while mashing the avocado with it. Continue to massage until kale is a shade darker green. This means the kale is “bruised,” which will make it easier to chew and digest. Add hemp seeds and nutritional yeast, and toss to combine.

Flip polenta, and cook for another 5 minutes or until you have a golden brown crust on both sides. Remove from pan and let drain on a paper towel.

Divide kale mixture among large bowls, along with cherry tomatoes and hatch pepper almonds. Cut polenta into cubes and top each salad. Cut remaining avocado into quarters, peel the skin, and slice, topping each salad with one quarter. Serve immediately, or portion into containers for salads during the week!