Thursday, January 22, 2009

Kale and Avocado Salad

In a time of abundant kale, foodies like myself search for ways to take advantage of this super food. I don't know if this salad had a proper name, other than "that avocado and kale salad," but even in its lovely simplicity in both ingredients and preparation time, the flavors are anything but bland. Heidi, a good friend of mine introduced me to this vegan salad. When I have the ingredients handy, this salad takes 10-15 minutes to prepare and what is not to like about that?

Kale and Avocado Salad
1 head of kale (preferably lacinato kale, aka Tuscan kale or dino kale)
2 cloves garlic
1 large lemon
1 ripe avocado
Extra virgin olive oil
Coarse salt and pepper

Either tear or shred your washed head of kale, discarding tough stalks and place into a large mixing bowl. Mince garlic and add to the bowl. Squeeze lemon over the garlic and greens, avoiding any seeds. Slice open the avocado, scoop out fruit and discard seed. Place all the avocado meat into the bowl. Add a splash of olive oil and a pinch of salt and pepper. Now- the fun part, use both hands to squish the avocado through your fingers and mash the ingredients together so that the avocado becomes a part of the dressing. Taste for seasoning.

This salad is great accompaniment to a rich dish because the strong lemon and garlic flavors with the thick greens- it acts like a natural brush for your palate.

Kale and Avocado Salad on Foodista

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