I first had Kale Salad about two years ago in Los Angeles. My oldest son had learned how to make it from a friend who worked in a restaurant. He told me the secret was to let the lemon juice "cook" the Kale. Since then we have made Kale Salads of many different iterations from Kale with grapes, feta and walnuts, to Kale with Avocado, red onion, blue cheese, pine nuts, etc. You get it. Last week I made a Kale Salad for lunch that my husband could not get enough of. He said, "It's addicting."
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| Remove tough stem |
To prepare the Kale, fold it in half and cut out the tough stem with your Chef's knife. You can use any kind of Kale you like. I love the dark dark green curly kind.
Place the Kale in a bowl and squeeze just enough lemon juice over it to lightly coat it and massage it in with your hands. Don't use too much!! It has to balance with the Olive Oil or Grape Seed Oil added later.
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| massage in lemon juice |
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| Salad with ingredients on top before tossing |
Then add your selected vegies on top. This is a mixed salad. I used nuts (sunflower seeds are also good), sweet onion, carrots, avocado, kidney beans, and feta.
Drizzle with good quality oil: Olive Oil, or Grape Seed Oil if you want a neutral oil, and toss.
Below is the finished product.
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| Yummy and Addicting |
