Kale Salad

I would be remiss if I didn't post the Kale Salad recipe here. This recipe was initially the inspiration for this blog; it manages to be simple, cheap, and healthy while maintaining the deliciousness of something far more complicated. Plus, mixing in the avocado will take you back to kindergarten play-doh sessions. I was sent this recipe by my mother, and I'm not sure where she got it, so I'll just give her credit unless someone has evidence to the contrary.



EQUIPMENT:

• Bowl (no mixing spoon required)
• Sharp knife, and some cutting surface
• Hands

INGREDIENTS:

• 1 tablespoon olive oil
• 1 teaspoon sea salt (or whatever, just sprinkle some on there)
• 8 halved grape tomatoes (or just cut up your favorite kind of tomato into chunks)
• 2 green onions, chopped (white and green parts)
• 1 tablespoon lemon juice (~1/2 lemon)
• 2 cups of chop kale leaves (remove the stems and chop 'em or shred 'em with your hands until they are in chunks small enough to eat, like any salad)
• 1 Avocado (look for deals!)

TIME:
10-15 minutes


DIRECTIONS:

Cut and stone the avocado so you won't have to mess with the knife later when your hands are oily. Put the kale in a bowl and drizzle the olive oil and sea salt over it. Use your hands to squeeze and massage the kale; this softens it up a bit and makes it a little easier to eat/swallow. Do that for about three minutes, or until it appears sort of wilted. 


Squeeze the flesh of the avocado out of the skin and massage it into the leaves with your hands. Once that's finished, add the onions and tomatoes. Drizzle with lemon.

PRO NOTES:

• You can leave the avocado chunky, or just cut and drop chunks on top of it. I think the flavor is better when it's squished in, personally, but you can do as you'd like.
• Kale is great, and this recipe makes it tastier than it naturally is.