cookware
- small sauce pan
- large bowl
1 | Soak kale in water to loosen any dirt. Wash individual leaves as you de-stem them (pull leaf away from thickest parts of stem). Shake kale dry, chiffonade (stack, roll and slice into thin ribbons) and put in a large bowl. |
2 | Sprinkle salt, pepper, and olive oil over kale and, using your hands, massage the kale for 2-3 minutes. After about a minute you’ll notice a big difference in the leaves – they’ll start to soften and turn a dark green almost as though you were steaming them. When done, drain off any liquid that collects on bottom of bowl (may or may not happen) and set kale aside. |
3 | Optional: Heat a small sauce pan, toss in the nuts, toasting until nuts start to brown slightly. Shake pan on occasion to ensure even browning and to avoid burning – which is SO easy to do. (I normally just put the almonds in without cooking them.) I use almonds because that’s what I usually have on hand. However, walnuts, pecans or even sunflower seeds would be great in this salad too. |
4 | Remove nuts from pan and give them a rough chop on your cutting board. Then add nuts to bowl of kale. |
5 | Add diced avocado, onions and raisins (currants or your fave dried fruit cut into raisin-sized pieces - just use whatever you have on hand) to bowl. |
6 | Sprinkle apple cider vinegar evenly over bowl of goodies, then toss the whole thing with tongs until all ingredients are thoroughly mixed. |