Shredded Tuscan Kale Salad

KaleBouquet

Add this recipe to your kale repertoire. Recipe by Cara Mangini, posted on thekitchn.com

Ingredients

  • 1 small bunch kale, washed and dried
  • 3 tablespoons fresh lime juice
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon coarse salt
  • 1 avocado, halved, pitted, peeled and diced
  • 1/2 cup diced red onion
  • 1 or two stems green garlic or cloves, chopped very finely
  • 1 finely chopped and seeded jalapeno pepper (I left this out and used some red pepper flakes I had on hand)
  • 1/4 cup unsalted roasted pepitas

Directions

  1. Prepare the kale. Cut along both sides of the stem of each leaf with a sharp knife or pull the leaves from the stems with your hands. Discard the stems. Gather the leaves together and slice into 1/8 inch crosswise slices.
  2. Combine the kale, 2 tablespoons of lime juice, 1 tablespoon of olive oil and 1/2 teaspoon salt in a large bowl. Rub the ingredients together with your hands (give your kale a massage!) until the leaves wilt, 1 or 2 minutes. Set aside
  3. Make an easy salsa with the avocado, remaining lime juice, remaining olive oil, remaining salt, the red onion, garlic, and pepper. Stir to blend.
  4. Add the salsa to the kale and toss to combine. Sprinkle the pepitas on the salad and serve at room temperature.
    Serves 4.
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