After numerous requests I am presenting the kale salad recipe I have used in classes and handed out in the store. A tried and true recipe that is a winner, even for those who don't like vegetables or kale.
A tender and delicious mix of kale and avocado with a kickin' marinade. If you've wondered about raw kale, go for it, it's better than you can imagine! It's a big hit with kids and is loaded with calcium.
Salad:
- 1 bunch fresh kale, dinosaur or red Russian or green curly kale, stems removed and ripped into bite sized pieces
- 1/4 large red onion, very thinly sliced
- 2 medium avocados, chunked (add after you massage the salad)
- 1/pint of cherry tomatoes, cut in half
Marinade:
- 3/4 cup olive or flax oil
- 1/2 cup lemon juice
- 1 tsp. Celtic Sea Salt
- 1 clove garlic, crushed
- 1/8 tsp. Cayenne pepper (optional, add after massaging the salad)
Pour the first 4 ingredients of the marinade right onto the torn kale leaves. Use your hands to massage and squeeze the kale. This will work the salt and lemon in and help to make the kale tender. Continue to knead the salad until it begins to soften.
Add the avocado, tomatoes (and cayenne pepper if you like). Mix well and serve. This salad gets better as it sits. It will last for 3 or 4 days in the refrigerator.