An interesting and delicious way to enjoy raw kale. Serve as a side with any protein. Add pumpkin seeds and/or pomegranate seeds in the fall for a great salad course.
Author: Jessica Idleman
Recipe type: Vegetables
Cuisine: 4 Season
- 1 bunch of kale, deviened and torn into bite sized pieces
- 1 avocado, diced
- juice of half a lemon
- 1 teaspoon of salt
- black pepper to taste
- Remove veins, stems, and tear into small pieces. Move to a large bowl, add lemon juice, avocado and salt. With clean hands, massage and knead kale between hands for about five minutes. The more kneading you do the more tender and floral the kale will become. Add pepper and more salt to taste.
- Leave the kale at room temperature for 30 minutes or more for full flavors to develop. Can be made a day in advance.