Marinated Kale and Avocado Salad
This delicious salad uses wilted and marinated kale, and it has a good balance of flavors to stimulate the taste buds.
INGREDIENTS | SERVES 2
- 1 bunch dinosaur kale (approximately 3 cups kale)
- 1 teaspoon salt
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon nama shoyu
- 1½ cup diced avocado
- 1 cup cherry tomatoes, chopped
- 1 tablespoon dulse flakes
Peel the stems off the kale leaves. Roll the leaves and chop into small pieces.
Place the chopped kale into a large bowl and sprinkle with salt. Massage the salt into the kale by hand and let it sit for 10 minutes so the kale will become soft and wilt.
Pour the lemon juice onto the kale and let it marinate for a few minutes. The acidic lemon juice will further wilt the kale.
Pour the olive oil and nama shoyu onto the kale and mix well.
Top the kale with avocado, chopped cherry tomatoes, and dulse flakes. Enjoy as a side salad with your entrée of choice.
Calories: 378 | Fat: 31 g | Protein: 7 g | Sodium: 1712 mg | Fiber: 12 g
Kale is a vegetable in the cabbage family. It is very strong and hearty and will grow in all soil types and most climates. It is considered a superfood because of the high quantity of concentrated nutrients, including carotenoids and other antioxidants, iron, and calcium.