chopped kale salad massaged with avocado (bountiful)

kale roots//wanderaven

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.

massaged chopped kale salad//wanderaven

Chopped Kale Salad Massaged With Avocado

(slightly) adapted from White on Rice Couple's book, Bountiful

serves 4

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

  1. 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.
  2. Add 1 tablespoon of lemon juice and the lemon zest. Toss lightly.
  3. Season to taste with salt and pepper. Add additional lemon juice, if desired.
  4. 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!