This recipe came from a couple different angles.
First, the avocado. I frequently buy my fruit from two Indian guys who run a fruit stand on Jay St in DUMBO. They started bringing pineapple because I requested it. They said they weathered NYC's freak hailstorm because they were waiting for me to come out of work. I rarely buy avocados, but I like to support them by buying a variety of their wares.
The carrots and Boston lettuce had been living in Julian's designated crisper drawer for awhile, and they were driving me crazy.
The chimichurri was induced by the Greenmarket. You have to take advantage of this basil somehow.
I added the Tuscan kale because it's always nice when your salad can make a nutritional contribution.
And then before I knew it, I had unwittingly made my own rendition of a flavor combination that's been making the rounds in New York. At ABC Kitchen, the carrot and avocado is accompanied by citrus, sprouts, and sunflower seeds. The Fat Radish version has no avocado, but does have kale. I added the seaweed when I realized the connection. An umamied taste of the sea seemed like a good idea.
This reminds me of how Darwin and some other dude came up with evolution at the same time. Same with Watson and Crick and DNA. I am very much the other dude in this "discovery", but I'm okay with that.
RECIPE: Finely chop one bunch each of mint, basil, parsley, and cilantro. Stir in 1 teaspoon of salt, pinch of cumin, 1 tablespoon of apple cider vinegar, 1 teaspoon of red chili flakes, and 1 tablespoon of olive oil.
In a separate pot, sauté five cloves of garlic and a fistful of Tuscan kale, chopped. Wilt until the kale turns a bright green and then no more.
Season carrots and grill with olive oil. Add to wilted kale. Add a fistful of Boston lettuce, chopped. Add a 3-4 tablespoons of the chimichurri. Finish with matchsticks of roasted seaweed.