Fiddleheads employee and holistic health coach Amelia Lord shared this recipe for an easy kale salad that she made for a recent workshop at the co-op. This is a great way to enjoy curly green kale if, like me, you're not exactly in love with the stuff (chard is the leafy love of my life) otherwise; one taste of it had me practically licking the bowl. It's a perfect spring or summer recipe.
I used a red onion rather than the white onion the original recipe called for; the slightly sweet bite went well with the mild avocado and tart lemon flavors. Amelia's recipe didn't suggest emulsifying the lemon juice and olive oil before adding to the kale but I found it easier to deal with the liquids by combining them first. The recipe is intended to make 2-4 entree servings, or is the perfect size for a party/potluck, etc. If you intend it as a side-dish, especially for 1-2 people, I suggest halving the recipe or adjusting as needed.
You can contact Amelia for more recipes, and holistic nutritional information and health coaching services at firstname.lastname@example.org or via her website.
RAW GREEN KALE SALAD WITH APPLES & AVOCADOS
1 bunch organic curly green kale
1 large organic apple, chopped
1/2 medium white or red onion, finely chopped
1 ripe avocado, chopped
3 tablespoons extra virgin olive oil, plus extra for garnish
Freshly squeezed juice of 1 lemon
1/4 teaspoon sea salt, or kelp/sea salt blend
1/4 cup slivered almonds or chopped walnuts
Strip kale leaves from stems; discard stems and tear kale into bite-size pieces. In a large mixing bowl sprinkle kale with salt and massage well with hands (as you would when making kale chips). Add chopped apple, avocado and onion to kale.
Emulsify or blend lemon juice and olive oil, then pour over kale, massage all ingredients again with hands. (This gets messy but is a lot of fun.) Mush and squish around until well-combined and much of the avocado is incorporated as part of the dressing.
Top with almonds or walnuts and serve immediately, and/or store in the fridge in an airtight container; it's great the next day.
ETA: Try substituting fresh sliced strawberries for the apples, as FH customer Pat Flynn Brune did.
Time: 20 Minutes
Yield: 2-4 entree-sized servings
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Text and photos copyright 2011-2013 Janice Janostak unless otherwise noted. All rights reserved.