Kale Salad

Kale Salad

We've been juicing kale for a year now, and I've cooked it in a few soups and dishes, but always thought it was a bit too tough for salad.  Until I tried a friend's kale salad at a BBQ just recently.  The trick is to rub the dressing into the leaves well to soften them.  The sweet bell pepper and smooth avocado mix wonderfully with the crunchy kale leaves.  Like the cole slaw, it maintains its crispness, even after a couple of days in the fridge, so make extra!  And anything goes, my friend added carrots to her version, so be creative!

20 minutes
1 head of kale, washed and leaves trimmed into bite-size pieces
1/4 cup lemon juice
1/4 cup olive oil
1/4 cup Bragg's liquid aminos
1 avocado, peeled, pitted and chopped or sliced
1 red (orange or yellow!) sweet bell pepper, chopped into bite-size pieces
1/4 cup pumpkin, sunflower, and/or hemp seeds
salt and pepper to taste
  1. Mix Bragg's liquid aminos, olive oil, lemon juice in a separate bowl.
  2. Put kale leaves in a large bowl.  Pour dressing over, and massage into leaves 1-2 minutes to soften.
  3. Place in serving bowl(s), if not already.  Top with peppers, avocado, and seeds.


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