Kale Salad – a delightful surpise and classic in our kitchen

Here is a staple salad that can be made all year round – given you grow the kale yourself. As any hardy vegetable (see Cabbage Cranberry Salad), kale becomes soft and palatable when massaged with a bit of natural salt, lemon juice and oil. This will make an instant dressing. For a more creamy version just massage the avocado with the kale from the start.

Kale salad, ready to serve

The more colourful ingredients you can use the more alive your final salad will look. Fresh corn, orange bell peppers, sprouts, olives, heritage tomatoes, red radishes, etc.

And here is the basic recipe:

  • 1 big bunch kale, stems removed
  • ½ tsp natural sea salt
  • 2 Tbsp olive oil
  • 1 avocado seeded, peeled and diced
  • ½ lemon, juiced
  • ½ yellow bell pepper, finely diced – as confetti
  • 1 medium tomato, diced
  • ½ bunch curly parsley, chopped
  • 1T sun dried tomato powder*
  1. Destem the kale.  Cut the kale into thin strips (chiffonade).
  2. Neglecting the avocado cubes, tomatoes and parsley, put all the other ingredients into a big mixing bowl and massage well by using your hands in order to soften the kale.
  3. Add the avocado cubes and parsley and toss well with your hands.
  4. Fill a bowl with an abundant amount of massaged kale and form a little mold in the centre. Place 2 T diced tomato in the centre mold and sprinkle yellow bell pepper confetti around it.
  5. Serve with crackers or focaccio bread.

*Sundried Tomato Powder can be made by dehydrating organic (the dark ones, without sulphites) sundried tomatoes and then grind them in a high speed blender. Keep the powder in a jar in your pantry as a savoury condiment for other salads.

Variations: Play with whatever is in season. You can virtually vary any of the other ingredients. Just remember, to soften kale or hardy vegetables by massaging you will need some natural salt. Acid (from citrus or vinegar) and fat will help to soften the vegetables and distribute the flavours.

Love it up!

Gala 'loving it up'.

Interesting combinations for kale can be created with orange juice, cucumbers, raisins, pine nuts etc. Edible wildflowers make great garnish!

Eat the salad either from a bowl or roll a portion into a lettuce leave or quarter sushi Nori sheet.

Enjoy!

René

🙂

Wildflower Salad

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