Remember my culinary journey? Well, my first stop I decided to try was KALE! I didn't know if there was an art to picking out Kale or not so I did have to turn to a couple of Raw Foodies out there in the world wide web to assist me. What I found out, nope, no real art, just look for clean leaves that don't have a lot of bug bites and caterpillar holes.
I learned the stems the leaves are attached to are not edible so you pluck the leafy greens off and chuck the hard stems. Rinse good too, buggies like to curl up in the curly parts of the leaf edges.
Ta-Dah! My Kale and Avocado salad I tested on company (can you believe I was so brave to serve something I had never purchased or made to unsuspecting guests at my dinner table?!?!) My salad got rave reviews, I loved it too so the verdict on Kale.....IT WILL MAKE A RETURN TO MY TABLE! Here is my recipe I used should you like to impress your guests too...
Kale & Avocado Salad
1 bunch chopped kale leaves
1-2 tsp. Olive oil
1/2 tsp. Himalaya salt
2 Hass avocado, quartered
1-2 fresh limes, juiced
1 pint grape tomatoes, halved
5-7 radishes, sliced thin
Several large pitted green olives, diced
1/2c. chopped fresh cilantro
Fresh ground pepper
**Optional add 1-2 Tbls. toasted sesame seeds
**Optional add 1 1/2 cup packed arugula leaves
Tear leaves from Kale and discard tough stems. Cut into small ribbons and place in large serving bowl. Add Olive oil and Himalaya salt and with bare hands, massage oil and salt into the leaves until they wilt (will take less than one minute). Add rest of ingredients and toss. Taste test and tweak any ingredients you wish.
1 comment:
Yum! I will definitely be trying this!
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