It’s funny how sometimes recipes represent memories from the ones who made them for us. This is a recipe I remember my mother making quite often when I was a teenager and as a young adult. I haven’t made this since she passed in 2008 and it instantly brought me back to the time when we didn’t know how cancer would take her from us. She was the healthiest person I knew and loved all things fresh and organic. This is one salad that I would actually eat since I was still a teen or young adult who didn’t really like fresh food.
The trick to kale is breaking down the fibrous leaves using an acid. Whether it’s lemon juice or a vinegar you can use the acid to make the kale more palatable. Sometimes you can grind through the taste but why not enjoy your food. I love to taste the tart lemon so I always lean heavier into that flavoring however you can go anyway you want. I was playing around with the idea of adding ground mustard but I decided to go with my mothers original recipe. Let me know what you think of it!
Insanely Addicting Healthy Kale Salad
Equipment
- 1 Serving Bowl
- 1 Measuring Cups
- 1 Spoon to Mix
Ingredients
- 4 Curling Kale Leaves
- 2 Large Avocados
- 1 box of sugar cherry tomatoes
- 1/4 Cup Lemon Juice
- 2 Tbsp Olive Oil
- 2 tsp Salt
- 1 tsp Garlic Powder
Instructions
- Chop the Kale by cutting around the stem and just using the leaf part roll it up and chop into length pieces. You can compost or throw away the stem you will not be using it.
- Put the chopped kale into the bowl and then cut the cherry tomatoes into four pieces. Put the tomatoes in the bowl with the kale.
- Cut the avocado in half and remove the pit and skin. Cut the avocado length-wise and then again horizontally until you have cubes of avocado. Place avocado in the bowl.
- Add the oil, lemon, salt, and garlic powder. Mix well and coat all the kale leaves with the dressing. If you need to add more lemon or oil go ahead until it's to your taste. The lemon juice will break down the fiber in the kale leaves so eventually it becomes tender. You can let it marinate or serve right away.
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