I’m not sure about you, but I have certainly jumped on the “must eat all the kale” bandwagon. The internet has pretty much covered why kale is an amazing green - so I will spare you all those details. The short of it is that kale is an excellent source of vitamins C, A, K, phytonutrients, and fiber. It’s available in many varieties and tastes good so many ways.
When I first got into kale, I preferred it cooked or in the form of kale chips. Lots and lots of kale chips. Then, I tasted the below salad and raw kale is now my jam.
Not sure if I have mentioned this here, but I work at a non-profit with HIV/AIDS clients, and I teach a cooking class once a week there. I have a volunteer who has a culinary background, and he introduced me and our class to this recipe, which has changed my life forever. My clients even loved it, and they are normally the toughest critics!
So, I hope this salad will do the same for you, if you haven’t given raw kale a chance.
- 1 bunch of kale (any variety will do - but I like mine on the curlier side), washed thoroughly, stalks removed and discarded, leaves thinly sliced
- 1 avocado
- ½ small onion (purple or white), diced
- 1 tomato, diced (I didn’t have any tomatoes on hand when I made this salad recently, hence no tomatoes in the photo above)
- 1 jalapeno, diced
- 1 ½ teaspoons honey
- 2 limes, juiced
- 1/3 cup cilantro, roughly chopped
- salt and pepper to taste
- In a large mixing bowl, mash the avocado with a fork or potato masher. Add remaining ingredients except the kale, and continue to mix until smooth (should have a dressing-like consistency).
- Add the kale to the bowl and coat with dressing. You can get your hands dirty and “massage” the dressing into the kale. Or you can just be boring and mix it with a fork or spoon.
- Place in refrigerator to chill for 30-45 minutes.
I love this salad as a side or as the main event. Top with a fillet of salmon or grilled chicken, and it is a pretty complete meal!
Woo kale! How do you like yours?