Macadamia, Kale & Blueberry Salad

Macadamia, Kale & Blueberry Salad

I recently became that woman who looks like an idiot walking in high heels. The one I usually roll my eyes at while muttering under my breath about how people really should learn to walk in heels, or alter their footwear choices.

But I used to wear towering shoes of every description, so how ever did this happen?! Well it turns out that walking in heels is not at all like riding a bike. Huh.

You see, back in my corporate days, heels were a regular part of my wardrobe. There is, even after years of opp-shop donations, half a bookcase of said stilt-esque masterpieces still languishing in our second bedroom that I simply can’t part with. Because who knows when one may require blood red wedges or black patent Mary Jane stilettos or animal print kitten heels? Who knows?!

And so it was, when heading out to a lunchtime book launch in Bondi recently, I figured it was the perfect opportunity to pull out those aforementioned red beauties with the towering wooden wedge. And it was indeed perfect — until I had to walk across a street to get from the car to the restaurant.

It was in those fifty feet that I realised I can no longer wear heels that are not part of a boot or do not have an ankle strap to affix them to my feet. Shit.

It seems that once one spends nearly every day in supportive flat shoes (these days sneakers and sandals are my default) one’s hips forget entirely how to sway in a way that keeps an unsecured heel in place.

Instead I discovered that I clump — terribly awkwardly from one location to another, even at a pace half that of my usual speed — until I can simply stand and look once more like a put together adult instead of a teenager after a day at the races.

It’s a good thing I don’t need to dress up much these days (and just quietly, that those patent Mary Jane’s have an ankle strap). At least my lunch is fashionable…

Print Recipe

Macadamia, Kale & Blueberry Salad with Almond Dressing

Fresh and crunchy with a fruity hit from fresh berries and a rich nut-butter dressing — it will go so quickly that you just may want to make double in the first place!

Ingredients

  • 4 large stalks kale, leaves strips from centre stalk
  • ¼ purple cabbage
  • ½ cup macadamia nuts
  • ½ cup fresh blueberries
  • 2 Tbsp almond butter (or macadamia butter)
  • 1 Tbsp olive oil
  • 2 Tbsp lemon juice or apple cider vinegar
  • 1 tsp maple syrup, optional
Read the whole recipe on 84th&3rd