I've been wanting to do a kale salad for a long time, and this is the one I wanted to make. Rubbing breaks down the cells and softens the kale, yet leaves all of its meaty taste.
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon tamari sauce
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey, liquified
- 2 tablespoons green onions, minced
- 4 packed cups Tuscan kale (also called dinosaur or black kale), zipped, cleaned and torn into bite-sized pieces
- 1 cup radicchio, julienned
- 1 cup cilantro leaves
- coarse sea salt and freshly ground black pepper, to taste
- 1 avocado, cubed
- 1 cup unsweetened coconut chips, toasted
Instructions
- Shake together the oil, lime juice, tamari sauce, cider vinegar, honey and green onions in a tight-sealing jar.
- Place the kale in a large bowl, and rub a handful at a time between your palms as if you were warming your hands together. You'll feel the kale “soften” after 15 seconds or so. Then grab another bunch, and do the same thing until you've rubbed all of the kale.
- Toss the kale, radicchio, cilantro and a generous pinch of salt and pepper together in the bowl, and pour dressing over top. Toss well to thoroughly coat, and top with avocado and coconut chips.
Servings: 2
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