If you have a CSA starting soon, I’m willing to bet you’re about to overflow with kale. And what a wonder green: bursting with nutrients and fiber, it cleans your whole system and leaves you full and nourished. Kale can be cooked into casseroles like my Cheesy Kale Pasta, baked into healthy “kale chips,” stirred into stews, set in a frittata with other veggies, blended into a green smoothie, or served raw in salad. I’ve never tried it on a pizza, but I bet you could do that, too!
Most recently I served this delicious salad with Lemon Pappardelle and Sweet Sausage. It complimented perfectly. If I had to change anything, I’d have added some fresh tomatoes. Shaved Parmesan would also be nice.
To start, chop and rinse the kale and then either spin or pat dry.
Toss the kale into a large bowl for mixing. Then, slice and pit two avocados (make sure they’re ripe and soft) and halve one organic lemon. Mash the avocado into the kale with your hands until it’s evenly coated, then squeeze the juice of your lemon on top and toss to mix.
That’s it! Top with anything you are adding — tomatoes, cheese, watermelon, walnuts, you name it — then plate & serve.
Looking for more kale salad options? A great recipe is Kimberly Snyder’s “Dharma’s Kale Salad.” Check it out!