Kale Salad with Avocados and Tomatoes
This recipe was given to me by Deb Ritchie, July 22, 2005. Deb and her husband Stewart run a Certified Supported Agriculture (CSA) share program. Their web site is www.nativeofferings.com. Deb says that this is the best kale salad she's ever had. Usually her family eats kale steamed with a bit of tahini on it.
1 bunch kale, washed and chopped (remove midribs and stems, if desired, but not necessary)
salt to taste
juice from 1/2 to 1 lemon
avocado, coarsely chopped
tomatoes, chopped (as many as desired)
Place kale in a large bowl. Add salt to taste and juice of 1/2 - 1 lemon. Massage kale until it breaks down somewhat (for a finer salad remove stems and midrib from kale leaf). The more you massage the kale, the "softer" it will become. Deb likes her salad a bit crunchy, so only massages the kale a minute or two.
Add avocado and tomatoes. Toss and enjoy.