Spring Kale Salad

by Gretchen
(Fairfax, CA)

Tear or chop the kale into bite size pieces, discarding stems. Add a spoonful of sea salt and massage into the leaves for about 5 minutes. The kale will begin to soften and release its juices. Let sit for at least 15 minutes, ideally 30 minutes or longer. Then rinse in fresh water and immerse in a water bath to desalinate. I like to leave it in the water for 15-30 minutes. Afterwards let the leaves drain in a strainer and press the excess water out with a towel.

Kale (1 bunch)

red pepper (1)

celery (several stalks)

1 cup hulled fava beans

avocado (1)

meyer lemon (1-2)

Take the zest off the lemon with a fine grater or micro plane and then juice the lemon.

Feel free to add any veggies that appeal to you - this is a very flexible salad, and it's always
delicious.

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