**This is an excellent Salad to take if you're delivering dinner to someone or cooking ahead in your day before a mealtime. The Kale leaves are so sturdy they no only hold up but get sweeter as they sit.
Guest post time! 90% of my favorite recipes have come from good friends. I always feel excited be trying new foods and flavors from different cooks. This recipe is one of them!
Deby and I lived in South African together a number of years ago. Our time there was really foundational for me in developing value for the table, gathering, and cooking with fresh ingredients from the earth. Our friend Hannah introduced us both to using kale regularly as a salad base, we've been sold ever since.
Here Deby shares her take on the Kale Salad:
'Kale. That stiff, intimidating leafy green stuff. Super healthy- but just hard to work with.
First of all, kale can be bitter. But, it’s a high maintenance veg and needs some pampering. Kind of the Princess of Greens.
2 bunches of Kale. Any variety or color is fine!
Removing the stems and rinse under cold water. Tear it into small pieces.
2 TBSP Olive Oil
1/2 tsp Himalayan Salt
Drizzle with the olive, the pink Himalayan salt, and start massaging. The more you massage this leaf, it gets softer and the bitterness is worked out of it. (I’m laughing as I write this!😂)
Let the kale relax for a while. In the meantime...
Sauté other until soft:
1 onion, diced
2 tbs fresh ginger, minced
2 tbs garlic, minced
1/2 tsp salt and 1/2 tsp pepper
2 TBSP Olive Oil
Pour over the Kale.
2 Chopped Avocados
Juice of 1 Lime
and again- massage them into the Kale!
Mixed nuts and seeds.
Clean and delicious 🥂