I don’t know about you, but I have an unusual attraction to green things at the grocery store. Not the market – but that big box store where I can buy undies and deodorant along with organic bananas and apples from far, far away. Where all the other produce comes in pre-washed, pre-portioned plastic containers. I really hate those plastic containers BTW. They are taking up way to much space in my recycle bin. Recently this has been an increasing annoyance for me. While I love the convenience of prewashed salad greens, they make my daily smoothie habit hassle free, I am feeling not so environmental with all the plastic boxes in my bin. At least for the time being kale still comes just as it grows and not wrapped in plastic. Yet.
It may have to do with the fluorescent lights – my green thing that is. In such a stark and unnatural setting the green may be a small hope for freshness and life-like. Invariably I come home with several bunches of kale, collards, parsley. I have good intentions… when I pick it up I have ideas for dinners, soups and salads. However more often than not, during the week, these leaves don’t make it to the table and if they do certainly not an interesting way. I’m a mom after all and dinner tends to be quick and utilitarian. This salad is far more interesting than your average salad — you know, just some green leaves from that plastic bin tossed with a dressing of your choice. Instead this salad is a nice use for some of those other green things looking pretty in your crisper.
Raw Kale Salad with Avocado
adapted from Clean Start by Terry Walters
- 1 bunch of kale (2 cups)
- 1 tsp olive oil
- pinch of sea salt
- 1/2 tsp of fresh ginger, grated
- 1/4 avocado, peeled and chopped
- 2 Tbsps finely chopped red onion
- 2 Tbsps finely chopped red pepper (option – but add a nice colour)
- 1 small carrot grated
- 1 Tbsp toasted sunflower seeds
- squeeze of fresh lime and lemon juice or orange juice
Remove stalks from kale, wash and dry in a spinner. Chop or tear into bit sized pieces. In a mixing bowl add kale and olive oil and massage oil into the leaves. Sprinkle with sea salt, ginger and add avocado. Using your fingers, massage the leaves to coat the kale. Your fingers should be mashing the avocado up a bit until the leaves are evenly coated. Set aside for about 15 minutes, while you prepare the onion, red pepper and carrot.
Toss in the onion, red pepper, carrot and sun flower seeds.
Drizzle with lemon and lime juice. Toss and massage with your fingers some more. Season with sea salt if needed.
As far as I’m concerned this recipe feeds one, if you need to share, double it.