Kale and Avocado Salad.

 I'm going to go out on a limb and say that kale has been the new "it" vegetable from this past year. Everywhere I look I see recipes using kale. In almost every recipe, the kale is steamed/sauteed/baked...basically cooked. When I came across a recipe using raw kale, I was interested. How could you turn such a sturdy green into something that tasted great raw?

The trick, I learned, was to use an avocado and a bit of oil. By massaging it into the kale, it helps to soften the greens, all while infusing flavor. I was sold. 

It's creamy from the avocado, tangy from the lime juice and has a nice fresh crunch from the green onions. Definitely a different combination of flavors. This would be great served with grilled chicken or fish for a delicious light meal!

Kale and Avocado Salad

{ Serves 2-3 }

1 bunch of curly kale, de-stemmed and torn into pieces

1 avocado, scooped and diced

1 TBS olive oil

3 tablespoons chopped green onions

2 Roma tomatoes

1/2 tsp. salt

1 lime (start with juice from 1/2 then add more to taste)


Add pieces of kale to a large bowl. Add in the diced avocado and olive oil. Using your hands, massage the avocado and oil into the kale until each leaf is well coated.

Add remaining ingredients, except for the lime juice, to the bowl and toss to combine. Start by adding juice from 1/2 of the lime then add more to taste. Toss well and serve.

This will keep in an air-tight container in the fridge for 2 days.