How many times have you heard people raving about the benefits of kale and picked some up with the best intentions only to have it wilt and turn yellow in your refrigerator drawer? I know I did more times than I care to admit UNTIL I adapted this recipe from a kale salad that I picked up regularly at New Leaf Market in Santa Cruz. My version uses fresh avocado and sea salt to get the kale from that rough dry texture to something not only soft and palatable but actually pretty darn delicious. There are a lot of different flavors to this salad and the bell pepper and tomato offset the “earthy” taste of the kale. My boyfriend, Amir, who is quite the opposite of the health freak that I am asks me to make him this salad on a regular basis and that’s saying a lot!
Be ready to get your hands messy and share this yummy salad with your family or at your next potluck. Trust me, even if they don’t know how good kale is for them, they will still LOVE this salad.
Coastal Kale Salad
1 medium red bell pepper, diced
1/2 red onion, diced
15 cherry tomatoes, sliced
1/2 cup of sunflower seeds
1/2 small avocado
1 bunch of curly kale
4 tablespoons of liquid aminos
1 tablespoon of sea salt
2 tablespoons of truffle oil (or olive oil)
1. De-stem the kale pieces by firmly gripping the base of the kale leaf with both hands. Now hold the stem in place with your left hand and without loosening your grip on your right hand, slide your hand all the way to the end of the leaf. This should leave the stem in your left hand and the torn pieces of kale in your right. Add these to a bowl and repeat with all the leaves of kale.
2. Thoroughly wash the bowl of kale pieces 2-3 times to dislodge any dirt attached. Use a salad spinner or paper towel to make sure the kale is fully dried. Discard the kale stems.
3. In a small bowl add together the bell peppers, onions, tomatoes, sunflower seeds, liquid aminos, and olive oil. Mix and put in refrigerator at least 5 minutes to marinade.
4. Now get ready to get messy and have fun! Add the sea salt and half the avocado to the kale and “massage” the ingredients into the kale with both hands. Keep massaging the kale until it wilts down to about 1/3 of the volume it was at before. Now its soft and moist.
5. Add the bell pepper and onion mixture to the kale and toss.
Id love to hear how you enjoyed this recipe and if you made any adaptations of your own. Please share your comments below.