Creamy Kale Salad That Isn’t Bitter Or Tough

So you’re trying to lose weight, eat healthier, and get more energy and you’ve heard that eating kale is a great way to do all these things. But you hate how tough it feels in your mouth and how bitter the taste is. You wonder how someone like Beyonce can so whole heartedly promote something as gross as kale. I have the solution. And it’s all in the way that you prepare the kale that makes it not only edible, but something you’ll crave again and again.

The first time I ever ate kale, I had the good fortune of not know what it was so I couldn’t second guess it. I tasted tons of bold flavor, and delightful textures. My roommate and best friend in college, Kate, made this glorious deliciousness for me and within one bite, I was forever more one of those ‘Kale Fans’.

Now, 10 years later this Kale Salad has evolved and become a mainstay in my menu. Why? Because when you prepare it correctly, you never taste the bitterness or the toughness of the leaves.

Benefits of eating kale

What you need to know about Kale (if you already don’t) is that it is one of the most nutritionally dense foods around. But in the U.S. greens are the #1 missing food in the diet.

Eat more dark leafy greens and you will notice the benefits right away. Glowing clear skin, enhanced mood, wonderful poos and increased energy!

If you want to lose weight and help prevent disease, you need to intentionally focus on eating more dark leafy greens like kale, swiss chard, bok choy, spinach, romaine lettuce, and collards.

This salad will make you happy. It’s that simple. And to be honest, I haven’t found a recipe I like better.

Notes:

• Always prep your cooking area so you can have the most fun in the kitchen possible.
• You’ll need an extra large bowl and super clean hands. You’ll be making this salad by hand!
• Serves 2 – 4

Ingredients:

• 1 bunch of Organic Curly Green Kale
• 1 cup of finely diced Organic Purple Onion
• 1 ripe Avocado (Organic if possible)
• 1 large Organic Pink Lady Apple
• 1/3 cup of diced Walnuts (Organic if possible)
• 2 tablespoons of Bragg’s Extra Virgin Olive Oil
• 1 1/2 teaspoons of Pink Himalayan Sea Salt
• 1 tablespoon Organic Lemon Juice

Directions:

1.  First things first, clean each kale leaf carefully under running water so you can remove all the organic dirt. Otherwise your salad will be very gritty! Squeeze out any excess water.
2.  Then, with the large bowl at the ready, begin to tear the leaves of kale from the sturdy steam. Place the leaves in the bowl.
3.  Now, cover the kale with the salt, oil and lemon.
4.  Here is the fun part and what makes this salad different from all the other salad’s you’ve had in the past: massage what is essentially brine into the kale leaves, tearing and ripping as you go. You are “cooking” the leaves as the salt tenderizes the tough fiber of the kale. This is what makes the leaves soft and digestible!
5.  Once the leaves are tender and completely coated, you’re ready to dress it with toppings.
6.  Finely dice half of a purple onion. You really want the pieces of onion to be very fine. They actually taste better that way. Toss in the bowl.
7.  Cut and core the apple into extra small cubes and toss in the bowl.
8.  Cut the avocado in half, removing the pit, and slice and cube the pieces (how to properly cut and cube and avocado). Toss it in too.
9.  Add the walnuts and mix thoroughly with your hands, gently squeezing a little to give the kale that final coat of avocado fat.
10.  Serve up in large bowls with an extra drizzle of tahini, if you want, or even a few more slices of avocado. Enjoy!