By WILL BALDWIN
It’s that dry, fibrous green oozing with iron, vitamin K, and fiber that screams for flavor. Yes, I’m talking about Kale. Lately it has become all the rage in local dives and high dollar dining. What most people don’t realize is that many of these establishments are turning this nutrient rich green into a fatty choleric mess. With what you ask? OIL. Massaging the kale in oil brings out more vibrant, rich color to the vegetable making it more appealing to the eye. It also gives it that kick of flavor and moisture that is much needed. Yet it defeats the purpose of eating a “healthy” salad. I have found a solution to eliminating the oil and not skimping on flavor. By massaging ripe avocado and lemon into the kale, it takes on a vibrant sheen, creates its own dressing, and is a heart healthy alternative.
2 bunches Kale
2 ripe avocados
5 radishes (thinly sliced and cut into strips/ julienned)
1 heirloom tomato (diced)
2 carrots (shredded)
1/2 cup walnut pieces
1/2 cup dried cherries
1/2 cup shaved parmesan
1/3 cup lemon juice
4 chicken breasts (grilled)
Wash kale thoroughly removing all debris and dirt and pat dry.
Remove stems using a knife or pulling apart by hand
Transfer Kale to large bowl
Cut avocados in half and scoop the flesh into the kale
Add lemon juice to kale, avocado mixture.
Using CLEAN hands or gloves, massage the avocado and lemon into the kale pressing and squeezing firmly into the kale so that the avocado adheres to the greens.
Once uniformly incorporated add salt and pepper to taste
Toss in radishes, tomato, and carrots.
To plate, put a mound of kale salad on each plate followed by a sprinkling of the walnuts, dried cherries, and Parmesan.
Serve with grilled chicken.