SWEET 'N' SUCCULENT KALE AND AVOCADO SALAD

This salad is based on a recipe taught to me by top raw food chef and friend Chad Sarno. This is one of Chad’s all-time favourite raw recipes and it’s also one of mine too. I’ve been teaching this variation now for a number of years and everyone is AMAZED at how great it tastes. The beauty of this meal is that it’s delicious, filling and extremely nutritious – one of the best ways to get healthy greens and fats into your body in a way that feels good and looks good too.

 

EQUIPMENT

A good sharp knife – that’s it!

 

INGREDIENTS

8 generous handfuls of green curly kale
Sprinkle of Celtic sea salt OR Himalayan crystal salt
1-2 Tablespoons of olive oil
1 ripe avocado
2 large tomatoes OR a handful of cherry or baby plum tomatoes

OPTIONAL: 2 spring onions
OPTIONAL: 8 sundried tomatoes in oil
DRESSING: Squeeze of fresh lemon juice to taste 

 

DIRECTIONS

1. Chop the kale up into tiny pieces measuring roughly 1-2cm square and put into a bowl.
2. Add 1-2 tablespoons of olive oil plus a small sprinkling of your chosen salt to the kale and massage well into the leaves until they are glistening and look succulent. If they need more oil, add accordingly.
3. Chop up 1 avocado into small pieces, add to the kale and massage in well, coating the leaves. It is fine to leave pieces of avocado sitting amongst the leaves as well as coating them.
4. Chop tomatoes into small pieces and add to bowl. Similarly, finely slice the optional spring onions and sundried tomatoes – both of which I personally love.
5. Mix all ingredients well by hand – a very tactile and delicious experience! Make sure that all ingredients are spread evenly throughout the bowl.
6. Sprinkle with some fresh lemon juice and serve as is or pile high on to a plate and garnish with tomatoes or olives. 

 

Raw Coach Top Tips:

• By adding the oil and salt to the leaves the kale releases some of its moisture thereby, making it much juicier in both taste and appearance. This treatment of kale makes it much more delicious and palatable, making all the difference for many people who ordinarily don’t like kale as is.

 

Want to see this recipe demonstrated? Click here to see how it’s done >>

© 2012 Karen Knowler WOULD YOU LIKE TO USE THIS RECIPE IN YOUR EZINE OR ON YOUR WEB SITE? You can, as long as you include this complete blurb with it: Karen Knowler, The Raw Food Coach publishes "Successfully Raw" - a free weekly eZine for raw food lovers everywhere. If you're ready to look good, feel great and create a raw life you love get your FREE tips, tools and recipes now at www.TheRawFoodCoach.com.

Comments

[Neil Porter]

Hi Karen,
I remember this at your first Raw Food for Beginners course at your old house, many years ago now.
It was the best of the many dishes we had that weekend. For me anyway.
If you are reading this and are concerned at all, It does not sound easy to eat or like, but try it if you have not and you will be making it quite a bit from then on, I promise you.
In fact, I actually make juices with greens now, and like them too. Shocking I know.
You can edit this if you want, but one of the things I recall most about the weekend, was when a woman on the course said that the magazine you edited or owned or both, I cannot remember, Get Fresh Magazine, well she thought it was a title for people who enjoyed pinching other peoples bottoms.
It still makes me smile that.

Neil.

[Mimi Avocado]

Thanks for this delicious salad recipe! We think avocado is the ultimate raw food! But we grown them on our family farm and eat them everyday!

We love to share links for the best avocado recipe posts on our Facebook page. Today we're sharing your recipe! Facebook/Avocados_Direct. Thank you1