If you’re not massaging your kale- you’re missing out!
Eating kale raw is bitter and extremely chewy. When you massage it with a little olive oil, it ‘cooks’ it slightly, breaks down the enzymes and makes it more palatable, easier to chew and easier to digest (which means you’re body will be able to pull in more nutrients.)
Don’t stop at olive oil. In this Avocado Kale Salad recipe I use avocado, lemon juice and herbs to soften the kale and impart amazing flavor.
This Avocado Kale Salad stays fresh in the fridge for days too- total bonus for meal prep days.
Avocado Kale Salad
1 large bunch of kale
1/2 ripe avocado
3 tbls extra virgin olive oil
1 shallot, half minced, half thinly sliced
1 lemon, zested and juiced
1/4 cup chopped fresh herbs (basil, thyme, oregano, parsley)
Toppings: Pomegranate seeds, toasted almond slices and pepitas
Smoosh the avocado with a fork in the bottom of a large salad bowl. Add in the olive oil, lemon juice, herbs and minced shallot, mix well.
Tear the kale off the spine and into bite sized pieces, toss in the salad bowl. Use your hands to massage the kale with the avocado mixture. The kale will begin to soften and almost looked ‘cooked’.
Top the salad with the pomegranate seeds, sliced shallots, toasted seeds, lemon zest and flaked salt. Store in the fridge for up to 5 days.
- I mix and match all herbs for the best flavor. It may sound weird, but a little fresh mint actually adds a fun zip!
- Choose a couple different kales (like purple and dinosaur) for more interesting texture.