Kale Sandwiches With Avocado Food
KALE SALAD WITH AVOCADO FOR TWO
This refreshing, healthy salad was presented in an uncooking class by the Present Moment Cafe in St. Augustine FL. I love the salad as is, but this version I have added my own inclusion of fresh tomatoes. This sounds strange to do, but believe it is simple and delicious when complete.
Provided by Sherri at the Beach
Categories Low Protein
Time 10m
Yield 2 large salads, 2 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients except tomatoes in a medium large mixing bowl.
- With your hands, gently mix and massage the avocado into the kale almost like kneading meatloaf.
- Continue until kale is a dark glistening green about 3 minutes.
- Lightly toss in tomatoes and serve.
Nutrition Facts : Calories 353.7, Fat 29.1, SaturatedFat 4.1, Sodium 133, Carbohydrate 24, Fiber 10.1, Sugar 3.6, Protein 6.2
KALE SALAD WITH AVOCADO
Fatty, spicy, invigorating, and fresh, this dark green kale salad with avocado is a quick and healthy addition to any main meal, or is a perfect lunch on its own!
Provided by Masala Housing Cooperative
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- Combine kale and lemon juice in a bowl. Vigorously massage kale by squeezing handfuls for about 1 minute. Add avocados, tomatoes, and green onions.
- Mix together olive oil, garlic, salt, and cayenne pepper in a small bowl. Pour dressing over salad and mix well. Serve immediately.
Nutrition Facts : Calories 189.6 calories, Carbohydrate 21.6 g, Fat 11.8 g, Fiber 7.5 g, Protein 5.9 g, SaturatedFat 1.7 g, Sodium 351.1 mg, Sugar 1 g
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- Toss the shredded kale with 1 tablespoon of the lemon juice and a pinch of salt. Squeeze everything together with your hands several times to start to gently soften the kale's toughness. Set aside.
- Whisk together the lemon juice, zest, egg yolk, and garlic. Whisk in the oil very slowly; start with one drop at a time and work up to a thin, steady stream as the mixture starts to thicken and emulsify. You can also whip everything together in a blender or food processor, but aioli made by hand has a better texture (and makes you feel more like a superstar). When enough oil is incorporated to reach your desired thickness, you can stop adding it and fold in the basil and salt and pepper to taste. Refrigerate for at least an hour before using to allow the flavors to settle and develop. (You can also just stir the lemon juice, zest, garlic, and basil into about 2/3 cup of store bought mayo and it'll still be really good).
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