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.