Kale Avocado Salad

Some people avoid raw kale because of its chewy texture. Working an acid such as lime juice into the kale does a great job of softening it. The lime juice combines with sweet ripe tomatoes and buttery avocado to form a creamy dressing.

Wash kale, spin dry and strip the leaves off of the stems

Assemble your ingredients – perfectly ripe avocados, juicy limes, sweet tomatoes and vibrant green kale.

Squeeze lime juice over the torn kale leaves.

Massage the lime juice and seasonings into the kale until it is softened and wilted, about 1-2 minutes. 

You can easily peel the skin off of a halved perfectly ripe avocado, making it very easy to slice and dice. 

Add avocado, tomatoes and green onion to the wilted kale. 

Massage the avocado into the kale.

Portion the salad into bowls and sprinkle with pumpkin seeds. 

Kale Avocado Salad
1 bunch curly-leaf kale, washed and dried
Juice of half a fresh lime (about 1 tablespoon)
1 teaspoon garlic salt
½ teaspoon dried oregano
1 green onion, sliced
1 avocado, pitted and diced
1 large ripe tomato, diced (preferably an heirloom tomato), or 1 cup cherry tomatoes, quartered
2 tablespoons tamari roasted pumpkin seeds

Hold the stem of each kale leaf in one hand and use the other to strip the leaf off the stem. Tear the leaves into small pieces. Place kale, lime juice, garlic salt and oregano in a mixing bowl. Mix well and use your hands to massage the juice and seasonings into the kale to soften it. Add green onion, avocado and tomato to kale. Continue massaging the salad with your hands until some of the avocado is creamy but chunks of avo and tomato remain. Place salad into two serving bowls and top with pumpkin seeds.
Serves 2.