When people ask me what I do for a living, sometimes I’ll say: oh, you know, just saving the world, one kale salad at a time.
I’m only half kidding. Kale has become such a trendy vegetable. It’s one of those things I know will almost always be chosen off my catering menus. And like these guys, a good kale salad seems to be a health food that most people don’t have trouble embracing, dudes and dudettes alike.
This salad is one of the things that I make most for myself. Usually it will accompany something a lot less mature, like spaghetti with non-homemade tomato sauce. But I like making a huge batch at the beginning of the week and slowly chipping away at it, adding in extra ingredients like avocado and some kind of nut for crunch.
If you follow me on instagram, you may have noticed that I love my kale salads so much, I often can’t wait until 11am to have one. When I got back from Spain, I got back on my kale salad for breakfast routine.
If you’re feeling run down and in need of some extra medicinal goodness from the garden, or just want to have something delicious marinating away in your fridge, grab a couple kale leaves and start stripping them. (For how to do that, check out this segment I shot for Better TV earlier this year.) This is my favorite combination as of recently. The creamy avocado and sweet cranberries are a great compliment to the woody, lemony kale.
I’m finally crossing off Blogshop from my bucket list this week and can’t wait to have new and improved visuals for you as a result!
- 1 bunch Lacinato or Dinosaur Kale
- 1 large clove garlic, minced
- 1 teaspoon salt
- Juice of 1 lemon
- 2 tablespoons olive oil
- 1 avocado, diced
- 1/4 cup pepitas
- 1/4 cup dried cranberries
- Remove the ribs from the kale by tearing away an inch or so from each side of the bottom of the stalk to form flaps. Then grab the bottom of the stalk and pull up. The whole leaf should come off.
- Stack the leaves in a pile and roll up like a cigar. Thinly slice the kale. Set aside in a large mixing bowl.
- Add the garlic, salt, lemon juice, and olive oil. Mix together with your hands until each leaf of kale is very well coated in the lemon mixture. Set aside for 10 minutes, stirring occasionally, until very wilted.
- Stir in half the avocado, peptias and cranberries. Taste for seasoning and add more salt as necessary. Transfer the salad to a platter and garnish with the remaining avocado, pepitas and cranberries.
More avocado recipes here as part of Food Network Summerfest!
Jeanette’s Healthy Living: Smoked Avocado Tomato Salsa Guacamole
Weelicious: Avocado Honey Dip
Napa Farmhouse 1885: Avocado Green Goddess Dressing
Red or Green: Avocado and Cilantro Pesto with Whole Wheat Penne
Blue Apron Blog: Avocado Tartines with Goat Cheese
Domesticate Me: Summer Salad with Avocado, Corn and Grilled Herb Shrimp
Dishin & Dishes: Creamy Avocado Citrus Dressing, No Cream, No Oil
The Heritage Cook: Summertime Vegetable Stuffed Avocados
And Love It Too: Sugar-Free Avocado Fudgesicles
Daily*Dishin: Colorful Sweet Pepper-Avocado Salsa
Devour: No-Cook Avocado, Shrimp and Mango Salad
Taste With The Eyes: Zucchini “Pappardelle” with Avocado “Cream”
FN Dish: 10 Audacious Guacamole Add-Ins