A big round of applause for Rob for posting some awesome recipes over the past week!
Gosh, sometimes life just becomes incredibly hectic. At times, it can be hard to juggle work, research, social commitments, and all of a sudden there is crunch time! Rob saw I was stressed and offered to help with the blog (what a sweetie, eh?).
No worries about food, because I was still cooking up a storm. In fact, I feel almost guilty about taking so long to tell you about this lovely kale salad. I have shared the recipe countless times since I made it, but have yet to blog about it. Trust me, it is fabulous.
This is a kale salad. A salad made with raw kale. I know you are raising your eyebrow, thinking that kale is so bitter and tough, why would you eat it raw? Well, it is more of a wilted kale salad because you massage it into silky oblivion, kneading in the flavours.
I was (loosely) inspired by the raw kale salad in Lucid Food, and kept it as a creamy salad with the addition of avocado. It is combined with a splash of olive oil and garlic for a luscious dressing. I chose to top the salad with a tart Granny Smith apple as well with grated raw beet (yes, you can eat it raw) instead of carrot which made the apple turn a brilliant shade of magenta. Toasted almonds add another layer of nutty crunch.
A perfect salad for potlucks, and even for leftovers (gasp!) because you actually want this to be a wilted salad.
Creamy Raw Kale Salad with Avocado, Apple and Beet
5 cups kale, thick stems removed and coarsely chopped
1/2 ripe avocado, diced
sea salt and freshly ground pepper
1 small garlic clove, peeled and minced
1.5 tablespoons olive oil
1 small beet, washed and grated (yes a raw beet!)
1 Granny Smith apple, chopped
1/4 cup sliced almonds, toasted
1. Place kale in a large bowl with the avocado. Add salt, garlic, and olive oil. Mix very well, “massaging” the greens for about 3 minutes. The kale will turn darker, become more pliable and shrink.
2. Add beet and apple to massaged kale. Toss gently. Taste and season with additional sea salt, if necessary. Sprinkle with toasted almonds.