This salad is my second recipe from White on Rice Couple's book, Bountiful. The recipe I'm providing here is slightly altered from the one in the book; they advise to use toasted sliced almonds, whereas I used toasted pinenuts.
I finally managed to grow some respectable lacianto kale in the garden this spring, pulling it as soon as the invisible bugs began to attack.
Chopped Kale Salad Massaged With Avocado
1 bunch kale (about 1/2 a pound/225g), ribs and tough stems removed
2 avocados: 1 mashed, 1 chopped
fresh lemon juice
zest of one lemon
kosher or seas salt and freshly cracked black pepper
1 small cucumber, chopped
1/4 cup (23g) toasted pinenuts
- Cut the kale leaves into thin strips. In a large bowl, combine the kale and the mashed avocado. Gently "massage" the avocado into the kale leaves until they become soft and tender.
- Add 1 tablespoon of lemon juice and the lemon zest. Toss lightly.
- Season to taste with salt and pepper. Add additional lemon juice, if desired.
- Just before serving, add the chopped cucumber, the chopped avocado, and the pinenuts.
This is a very hearty salad. 1/2 a pound of kale doesn't sound like much until you see it piling up in the bowl. I would consider "serves 4" to be appropriate as a large entree salad for each person! We were very happy to have leftovers, however, and the salad held up very well for a good three days. Once again pleased with this cookbook thus far, and will certainly be making this salad again!