Coming from a former potato chip addict, I never dreamed I would say kale is my favorite food. Well, today it is, since learning many versatile ways to prepare it. Tough leaves of kale can quickly be transformed into a soft & tender green with the use of one magic ingredient (salt!) and a little handy work. Here a light lemon and garlic marinade provide the perfect accompaniment along with hearty chunks of avocado & nutty hemp seeds for a more filling salad. This is on my dinner table at least once a week, providing lots of vitamins K, A & C along with a good source of fiber and vegan calcium. The more greens I eat, the more my body craves and the more fabulous I feel! Give it a try!
Kale & Avocado Salad
serves 4 as a side salad
1 small bunch of Lacinato kale, stems removed
3 tablespoons cold pressed olive oil
2 tablespoons lemon juice
¼ to ½ teaspoon sea salt
2 cloves of garlic, minced
2 tablespoons red onion, diced
2 tablespoons hemp seeds
1 ripe avocado, cubed
½ cup cucumber, diced
Stack the kale, a few leaves at a time, and cut into very thin ribbons. Place in a large bowl and sprinkle with ¼ teaspoon of salt. Using your hands, massage the salt into the kale, squeezing and tossing until the kale begins to wilt. Add olive oil, lemon, garlic and onion to the bowl and continue to massage with your hands as the kale will soften more and shrink down in size. Lastly, add the hemp seeds, avocado and cucumber and toss gently. Taste for salt and add another ¼ teaspoon if desired. Enjoy!
Natalia is the chef/owner of Glowing Temple, a raw and living foods inspiration, creation and education service based in Sarasota, Florida. She strives to create recipes focusing on local and seasonal ingredients and never compromises when it comes to organics. Natalia wishes to share the joy she has discovered through a clean, green diet. Recently, she created an organic live & vegan menu for Mi Pueblo’s University location. Find her on Twitter @NataliaKW and Facebook.