Kale Obsession Continues – Kale Confetti Salad

I’m developing a little Kale-ction… a collection of kale recipes that I love as much as this Goat Cheese Salad.  A friend  is urging me to try Martha Stewart’s Kale Lasagna, so I’ve added that to the list.   This Raw Kale Confetti Salad has been a hit with everyone who has ventured to try the very dark leaves in my salad bowl — from my bacon-loving sister (Love U Madly) to my clean food loving sister, my five-year old and both of his grandmas. I even made this salad by request for our family’s Passover seder. Phew! Is that enough endorsements?

I credit Terry Walters’ dressing process that makes this salad so good – first, you massage the leaves with olive oil to break down the kale a bit, then you “massage” in chunks of very ripe avocado, sea salt and grated ginger. After the salad marinates for 15 minutes, you add the toppings and lemon AND lime juice. You don’t need much oil, so this one is exceptionally healthy.

Prep Time: 15 minutes

Ingredients (Serves 4)

This is how my ingredients look.

And this is how Noah’s looks (with a few PB&J hearts)

  • 2 bunches kale (about 4 heaping cups chopped)
  • 2 tablespoons extra virgin olive oil
  • 1⁄8 teaspoon sea salt, plus more to taste
  • 1 teaspoon grated fresh ginger
  • 1⁄2 avocado, peeled, pitted and chopped
  • 3 tablespoons finely chopped red onion
  • 3 tablespoons finely chopped red bell pepper
  • 1 small carrot, grated
  • 3 tablespoons toasted sunflower seeds or pepitas
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice

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