Avocado-Dressed Kale Salad

January 5, 2013

Michael's picnic patties left us amongst a flake of extra kale. Kale's quite the darling of the veg*n/superfood/superfit gear upwardly but it's novel to our kitchen. I liked the curly fractal leaves; I was surprised at their thickness as well as their brassica-type smell, which reminded me of broccoli. Several days old, the leaves looked paler as well as greyer but they were drying rather than softening or actually wilting.

I used them inwards James as well as Matt's kale as well as chickpea salad amongst spicy avocado dressing. This was, of course, a ship service written past times the salad as well as raw food-loving James rather than Matt, the aficionado of all things fried. I worked the dressing into the kale spell sitting at our dining tabular array amongst total persuasion of the 900+ gram bundle of Costco chips a friend had bought us. I could demand heed James as well as Matt inwards either ear:

Mini James inwards angel costume, sitting on my left shoulder: 

"You're doing great! This dinner's going to live on then expert for you, as well as actually tasty too."

Devilish Matt, correct shoulder: 

"You're massaging kale? Ugh. There are perfectly delicious salty chips correct there. RIGHT THERE."

(I ate both, FYI.) This salad had the freshness as well as nub that I'd hoped for. An olive fossil oil massage brought colouring fabric as well as gloss dorsum to the kale leaves; they didn't gustation of much as well as were yet thick as well as chewy. Their texture reminded me of curly-leaved parsley as well as lent the dish a tabbouleh-like quality.

Although the avocado inevitably browned, this salad was inwards surprisingly expert status the next day. It shows much hope for entering the packed-lunch rotation.

Avocado-dressed kale salad
(a recipe slightly adapted from James as well as Matt)

four cups shredded kale leaves (stems removed)
iii tablespoons olive oil
juice of one-half a lemon
400g tin of chickpeas, drained
1 large reddish capsicum, diced finely
1 tomato, diced finely
two avocados
1 teaspoon shichimi togarashi
tabular array salt as well as pepper

Place the shredded kale inwards a large bowl as well as drizzle over the olive fossil oil as well as lemon juice; add together approximately tabular array salt as well as pepper. Use your hands to evenly coat the kale inwards the dressing, massaging it quite firmly into the leaves for several minutes. Stir through the chickpeas, capsicum as well as tomato.

When you're a duo of minutes away from serving the salad, squeeze the avocados inwards a modest bowl as well as stir inwards the shichimi togarashi. Spoon the avocado over the salad as well as toss it through.

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I'm submitting this recipe to Catherine's novel weblog number Anyone Can Cook Fabulous Vegetarian Food - this calendar month the subject is substantial salads.