Tuesday, February 7, 2012

I'll admit it: I'm eating Kale

Kale, Kale, Kale.  In light of extolling its nutritional virtues, here is the recipe for my kale salad I had for dinner.  Easy and impromptu.

1 bunch kale
1 small lemon
1 avocado
1 roma tomato
olive oil
balsamic vinegar
Italian seasoning

Rinse and dry kale leaves.  Chop into thin strips and throw in your bowl, discarding stalks.  Squeeze juice of 1 lemon onto kale.  Grabbing small handfuls, massage kale between palms until it begins to soften.  Drizzle olive oil, add salt, and pepper to taste then toss.  Cube avocado meat, then toss.  Slice tomato into chunks.  Add dash of Italian Seasoning and dash of balsamic.  Yum!

For Christmas I made a version with shaved Parmesan and Fennel.  Anyway you do it, lemon and kale make for best friends in a salad.


P.S. For the love of Kale, at about 0:30.

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