Kale Avocado Salad

Ingredients

• Kale

  Raw

  5 cup, chopped or 335g

• Pine nuts

  Nuts, dried

  ¼ cup or 34g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Lemon juice

  Raw

  3 tbsp or 45g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  1 clove or 3g

• Kosher Salt

  Real Salt

  ½ tsp or 8g

• Pepper

  Spices, black

  ¼ tbsp or 2g

Directions

1. Place avocado, lemon juice, olive oil, garlic, salt, and black pepper in a large salad bowl. Using the back of a fork mash the avocado and mix it with the rest of the ingredients.
2. Add the chopped kale into the bowl and using clean hands massage the kale with the avocado lemon dressing until leaves are covered with the dressing and softened. Give it a taste for seasoning and add in if necessary. Set it aside to rest.
3. Place your choice of nuts in an empty skillet and toast over medium heat, stirring frequently, until lightly browned. This happens really quickly so be sure to keep a close eye on it.
4. Sprinkle the kale and avocado salad with the now-toasted nuts (while they are still warm). Give it a big toss. Taste for seasoning and add more if necessary.
5. Notes Cut the leaves into thin ribbons. Smaller pieces are easier to massage and eat than larger ones. Plus, they hold more of that creamy avocado dressing. Use your hands. Clean hands work the best when destemming kale and massaging the leaves. A knife and tongs just don’t give you the same results. Massage kale for at least 2 minutes. Raw kale leaves will start to break down and darken in color after about 2 minutes, but you can massage the leaves for as long as 3-4 minutes. Storage: Thanks to the sturdy leaves of curly kale, the leftovers of this kale salad keep well for up to three days as long as it is kept in an airtight container in the fridge.

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