I've been thinking about ways to simplify my cooking while at the same time upping the nutrition of the food I eat. More salads seems like an obvious first place to start. Salads are a quick way to get more fruits and vegetables and preparation can be as easy as chopping and mixing.
This recipe isn't that far off a regular green salad, but I decided to try kale in place of lettuce. The avocado adds calories and creaminess and the raw kale is chewy and soft and really complex in flavour, making this salad substantial and satisfying.
Simple Kale Salad
1 head of organic red kale
1 avocado
1 tomato
1/2 english cucumber
1/3 cup olive oil
juice of one small lemon
sea salt and black pepper
Wash and chop the kale coarsely. Drizzle with lemon juice and set aside for 15 minutes (on the counter, not in the fridge). The acid from the lemon will soften the kale slightly. Chop the remaining vegetables and toss with the kale. Season with salt and pepper and drizzle with olive oil. Serve at room temperature.
The bright mosaic cutting board was purchased on a trip to the UK. Ain't she pretty?
nice cutting board! and good tip about the lemon juice on the kale. i always find it a bit tough, i'll have to try that.
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