When I saw this recipe yesterday, I was hungry and craving greens. “Looks good,” I thought. “Probably has a few ingredients I’ve never heard of.” But, as I read the list of ingredients, the clouds parted, a beam of sunlight shone down upon my computer, and an angel chorus sang a melody from my pantry. I had everything I needed.
It was easy to make, delicious, and, 24 hours later, it’s almost gone. Also, I thought it was cool that the lemon juice “cooks” the kale.
Here’s the recipe with my notes in italics. If you’d like to see Julie Montagu’s original post, including the health benefits of this salad, click on her blog here: The Flexi Foodie. (The photo is from her blog.)
A bunch of kale, torn into pieces and chunky stems removed (I used about a half pound of bagged kale)
40g of coconut flakes (1/4 cup)
1 avocado, peeled, pitted and diced
A large handful of almonds, toasted (Threw my nuts in the toaster oven; 4 minutes should do it – mine burned a bit at 6)
For the dressing:
1 shallot, finely chopped (I only had red onion: I chopped about 3 Tb, then rinsed it in cold water)
Juice of 1 lemon
2 Tbsp. of olive oil
1 Tbsp. of apple cider vinegar
1 tsp. of dried chilli flakes (I only had red pepper flakes; they’re the same, right?)
1 tsp. of maple syrup
This is a really quick and easy one to make! First you have to do whisk the dressing ingredients together in a small bowl. Once it is combined, put the kale in a large serving bowl and pour half the dressing over the top. You can then use your hands to massage the dressing into the kale for a few minutes in order to soften it. (I massaged my leaves for one minute and they softened, but remained fluffy. If you want your kale to match Julie’s picture, massage longer. And no, I never thought I’d type the words “massaged my leaves”.) Next, add the coconut flakes, avocado and toasted almonds and mix together well. Finally, pour in the rest of the dressing and serve. YUM!