Raw kale is transformed in to a delicious, fresh salad by adding creamy avocados and sweet balsamic vinegar to the party. Try this easy Avocado Rubbed Kale Salad and you’ll have everyone shouting “Kale Yes!”
Kale has become so trendy lately. Have you noticed? It’s almost like this status symbol that rates you on how much or how often do you eat kale?
Well, if eating kale is wrong, I don’t want to be right.
I have come to really love eating kale and using it in my smoothies. Buuuttttt, it’s not like I just pull out a big ‘ol leaf of raw kale from the fridge and eat it straight. Um, no thanks.
I didn’t really know I liked raw kale until I discovered the famous avocado rubbed salad at The Present Moment Cafe in St. Augustine circa 2010. (If you ever go there, order this salad.) Holy moly, it was kale magic! There’s just something special about when kale and avocado get together.
So I set to work coming up with my at-home version and I’m sharing it with you today. WHENEVER I have raw kale and avocado at home I make this salad for lunch. It takes less than 5 minutes to make and is so stinkin delicious.
There are a couple of tricks to making this salad a success.
- First, chop up the kale finely. This helps to reduce the “pow” of bitterness that some kale has.
- Second, add any type of toasted nut you like. I think the texture difference of creamy avocado, crisp kale and crunchy nuts really makes this salad appealing.
- Lastly, “massaging” the kale with avocado is really important. It helps tenderize the leaves so don’t skimp on this part.
This recipe is super simple to make. Give it try and see how many people you can have saying “Kale yes!”
Enjoy!
Jenna
- 2 cups finely chopped fresh kale
- ½ Hass ripe (soft) avocado
- 2 tablespoons aged Balsamic Vinegar
- ½ cup toasted nut of choice, roughly chopped (I like pine nuts or walnuts)
- Pinch of Kosher salt
- Scoop out avocado onto chopped kale. Using your fingers, massage avocado into kale so that it’s completely coated. It's ok to leave some avocado in chunks. Dish salad onto plate and drizzle with vinegar, sprinkle with nuts and a dash of salt. Enjoy!
To really jazz up this salad, simmer one cup of balsamic vinegar on medium low heat for about 15 minutes, or when it has reduced to less than half. Use this balsamic reduction in place of the straight balsamic vinegar called for. If you have the time, try this method. It will blow your mind!! Store balsamic reduction in the fridge if you don't use it all.
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