Summer Dino Kale Salad

This simple salad is quick and easy to make, yet packed with a variety of nutrients that make it a hearty meal on it’s own or a great side dish. You can swap out the fruits for other summer favorite combinations such as strawberries and nectarines or use some citrus such as grapefruit and blackberries. You can use this simple massage technique with any type of kale, cabbage or chard. This salad will last for up to three days in the fridge as long as you add the avocado just before serving.

Ingredients:

• 1 large head dino kale, washed well

• 3 Tablespoons lemon juice

• 3 Tablespoon olive oil

• 1 teaspoon salt

• 1 ripe avocado

• Half pint fresh blueberries, washed and drained

• Half pint fresh figs, washed, drained and quartered

• 1 large handful Spicy Pumpkin Seeds

Method:

Trim the stems at the bottom of the kale leaves. Stack them and cut across the leaves horizontally to make thin (about 1/8 inch thick) strips. It’s fine to leave the stems - they will add some crunch to your salad. Place all the chopped kale into a large bowl and add the lemon juice, olive oil and salt. Give the kale a nice massage with clean or gloved hands, making sure to mix everything well and get all the strips out from the bottom of the pile. After a few minutes, the salt and acid from the lemon juice will act to soften the kale as well as reduce any bitterness. As the kale softens, the volume will decrease by close to one half.

Peel and slice the avocado and add to the bowl along with the blueberries, fig quarters and pumpkin seeds. Toss everything together and chill in the fridge or serve immediately. The massaged kale is already “dressed” by the oil and lemon juice, so you don’t need additional salad dressing, but if the salad seems dry, you can add an extra squeeze of lemon juice and a splash more olive oil.

Servings: 4-6.