One of my goals for 2013 has been to ramp up the amount of dark leafy greens I eat. This has been one of the easiest (and tastiest) goals I’ve ever set. It took a little work at first, but only because I was going through so much green goodness that I was forgetting to re-stock the fridge. Now it’s just a natural part of my routine and the crisper is always packed to the gills with kale, chard and spinach.
I hope to make 2013 the year of the raw kale salad. While kale has been a regular part of my meals for quite some time, I’m usually sauteing, braising, baking it or throwing it into a smoothie. I’ve only recently started started using it as a base for my salads. It’s been a great change, and I really can’t urge you enough to try it for yourself.
Since raw kale is tougher and heartier than lettuce and spinach, massaging it with a little olive oil will do wonders to turn this superfood into a winning salad. Yup, that’s right, I want you to massage your kale. Before adding the other ingredients to the bowl, drizzle just a little bit of olive oil over the greens and dive you hands into the bowl.
For a truly winning combination, add some seasonal, tart grapefruit segments and creamy avocado slices to your freshly massaged kale.
Enjoy!
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I have never eaten kale raw. I generally cook them with beans or lentils. I am going to try your salad soon. I am sure grapefruit and avocadoes pair well. YuM!
Looks so good, I love avocado in anything!
I’d love to dig into this for lunch today! What a great way to make the most of winter citrus (and the avocado doesn’t hurt either)!
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