Recipe: Kale Salad
posted Jul 7, 2012, 2:15 AM by Glendale CSA [ updated Jul 7, 2012, 2:24 AM ]
Barbara M. sends this recipe for Kale salad. And, it’s adaptable for other leafy greens.
Kale Salad (serves 4)
1 bunch kale (or other leafy greens)
Juice of 1 lemon or lime
dash of salt
1 handful of either chopped dried figs, or dates, or raisins
1 handful of chopped walnuts or pecans
1 capful of raw apple cider vinegar
Chop kale into bite-sized pieces, then place into a salad bowl.
Squeeze lemon/lime juice over the kale.
With your hands, add the avocado and mash it together with the kale, making sure you incorporate it completely with the citrus juice. This makes a creamy dressing for the kale.
Add a dash of salt to taste.
If you want more of a sweet/tangy/savory taste to your kale salad, add the handfuls of chopped dried fruits and nuts of your liking. Since eating raw kale can sometimes be too bold for some, adding a capful of raw apple cider vinegar into the mix will smooth the bite.
I also found lightly freezing the chopped kale in advance, then mixing all the ingredients after, creates a cold and refreshing salad on a steamy summer day!