Kale is one of the hottest food fads with very valuable health benefits! A while back I took upon myself the challenge of finding kale recipes that would please my family's tastebuds. I searched for a combination of tasty ingredients to disguise the somewhat bitterness of the strong green leaf. After unsuccessfully experimenting with recipes and ingredients I tasted this heavenly kale salad served at a family Passover seder several years back. I added avocado and subtracted parmesan from the original salad recipe, creating a colorful, flavorful bowl of edible greens. The lemon-garlic dressing has a powerfully zesty dominance over the kale, perfectly balanced, and not too overwhelming in flavor. Kale stores and holds wonderfully in the fridge several days after serving. Now that I fancy kale, this recipe has become my number one 'go-to' salad and I continually pass it onto all admirers. If you don't already love kale, try this recipe and you will suddenly crave the green leaf!
Serves 6-8
Salad Ingredients
14 ounces tuscan kale, ribs removed and leaves torn into 1-2 inch shreds (1 bunch)
12 ounces cherry tomatoes, cut in half
1-2 avocados, sliced into small ½ pieces
2-3 tablespoons toasted almonds
Salad Dressing Ingredients
¼ cup olive oil
⅛ cup lemon juice
2 cloves garlic
pinch red chili pepper flakes
½ teaspoon salt
Directions
1. In a small container, whisk together olive oil, lemon juice, garlic, salt and chili pepper flakes. Let sit at room temperature for 10 minutes.
2. The dressing takes better to scrunched kale leaves. Take a fistful at a time and squeeze bunches of kale together to relax the leaves then add to a large salad bowl and toss with salad dressing to coat. Top the kale with cut tomatoes, avocado and almonds. Toss when ready to serve.
3. Cover and refrigerate leftovers for up to two days.
Notes:
Adding ⅓ cup pomegranate seeds or sliced strawberries are great options enhancing the salad with color and more vitamins! Personally I love the additional pomegranate seeds.
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