First request post! My friend Alessandra asked for a kale recipe that didn’t bring out the bitter flavor of the green. Look no further than the Simple Kale Salad. I’ve used kale in a variety of ways (soup, juice, garlicky saute, chips) but my hands down, favorite is also one of the most simple ways. This iteration has 4 ingredients and is a great companion to a spicy sausage or lemony white fish. I recommend you buy fresh, un-bagged kale and strip it from the stem yourself. You can retain the stems for soups or green juice. Special thanks to Amy for introducing me to this awesome green!
Ingredients:
1 bunch Kale (red or green) torn into pieces- 1/2 lemon (I prefer Meyer lemon for this dish but regular lemons will do just fine)
- 1/2 avocado
- 1 tbsp. Olive Oil
- Sea Salt to taste
How To:
Rinse your kale thoroughly. Lay it on some towels and try to towel off as much water as you can. Tear intomedium- sized pieces and toss into a large mixing bowl, reserve stems. Squeeze lemon and drizzle olive oil on top. Score your avocado into cubes and squeeze over bowl. Sprinkle sea salt and massage bowl contents with your hands until all of the avocado has been massaged into the leaves. Leaves will soften and glisten. I paired mine with a spicy andouille sausage. Enjoy!
You know I like anything paired with a little sausage… Thanks Nosh baby!!!
I am well aware Sandy
Hooray for kale! It’s quite the trendy green as of late, but getting friends to try it is not an easy task. But I have not met one person who isn’t a kale convert after trying this salad. (Although what ISN’T delicious with avocado smushed all over it?!)
I have never tried this with meyer lemon! But I have added a squeeze of OJ, which was extra delish. So I bet the sweeter meyer lemons have a similar effect. Looks like I’ll have to pick up a bag at TJ’s! Thanks for the tip!
Beets, shredded carrot and/or halved cherry tomatoes are great in this salad. If you’re getting really fancy, a handful of toasted sesame seeds are fun because they stick to the mushy leaves. Black sesame seeds look especially impressive.
YUM! And thanks for the gratuitous shout out
I can get down with those additions! I had a kale salad in Phoenix and one in Portland last week, both at awesome restaurants. The Phoenix one was really basic with a lemony dressing but they added nuts and raw brussel sprout leaves (versus the intact sprout) which added more color and texture and was fun. The Portland one was finely chopped black kale with Oregonzola (Portland speak for Gorganzola) and balsamic vinaigrette. It was nice because you could get a big hefty bite of salad on your fork and almost reminded me of a seaweed salad. Both were super good and unique renditions.
Made this for dinner tonight….loved it! Simple, light and fresh
Yay! Glad you liked it!