My husband is an urban gardener. Each spring, he trundles off to the nursery, returns home with a trunk full of baby green plants and lovingly transfers them to the raised beds at the side of our house.
While he always plants a variety of salad greens, the only ones that don’t seem to attract the slugs and deer are the kale.
Consequently, during the summer months we eat a lot of kale! Kale chips, kale sautés and stir-fries, kale in our scrambled eggs and omelettes and smoothies. And now, kale as a replacement for romaine (darn slugs) in our caesar-style raw kale salad!
The trick to eating kale raw is to massage it!
That’s right, squeeze and rub the leaves (after they’ve been washed and the thick, centre spines removed) in your hands until they wilt. Three cups of fresh, raw kale will quickly reduce by about half after handling.
Raw kale salad with pine nuts and avocado
- 6 cups kale leaves, washed and de-stemmed
- 1/3 pine nuts
- 1/2 avocado, sliced
- 1/4 cup EVOO
- 1/4 cup lemon juice
- 2 garlic cloves, crushed
- sea salt and fresh ground pepper to taste
- 1 Tbsp grated parmesan cheese
- Chop kale leaves into bite size pieces. Massage, by the handful, until wilted and pliable. Place in serving bowl.
- Place pine nuts on a non-stick baking sheet and ‘toast’ until golden in a 350 degree oven. Watch them carefully; I have burned more than a few batches.
- Combine olive oil, lemon juice, garlic, salt, pepper and parmesan in a bowl. Whisk until smooth.
- Pour dressing over kale. Toss to combine. Decorate with avocado slices and serve.
Given the abundance of kale we have in our garden, I’d love to try some new kale recipes!
Do you have a kale recipe to share?
Please do! I’d love to do a ‘kale recipe round-up’ post and include your favourites!