You know I am a big fan of kale, although I admittedly mostly eat it in chip form. Kale is crazy good for you, lots of vitamin K, A, and C, among others. One of my friends sent me this recipe (I love when they do that!), and I was excited to try it with some of the giant bag of kale I picked this week. I modified the original recipe a bit to add some more ingredients and make it into a meal (and consequently, no longer officially raw, if you care about that sort of thing).
Kale, Tomato and Avocado Salad
adapted from Happy Foody
1 bunch of curly kale (I filled up about half a salad spinner to serve 2 as a main course)
1 large tomato, chopped
1/2-1 avocado, chopped
1/2 can chickpeas, rinsed and drained
1-2 Tablespoons olive oil
Juice of 1/2 lemon
goat cheese, crumbled, for serving
Rip kale leaves off stems and tear into bite size pieces.
Mix in olive oil and lemon juice with your hands. Really, use your hands. The more it gets worked into the leaves, the softer they will get. Kale is chewier than lettuce, so you want the oil and juice to break it down a bit so you don't feel like you're chewing on random foliage.
Toss with tomato, chickpeas and salt.
Allow to sit for a few hours to let the kale soften.
Top with avocado and goat cheese for serving.