In our household, I’m alone in my love for kale. I try and sneak it into dinner from time to time but as a whole, Eric simply doesn’t like it (and neither does Jerome–I thought dogs ate everything!). Even so, I buy a bunch almost every week and try to incorporate it into our diets as often as I can. It’s so versatile (remember my smoothie?) and I especially love it in raw form. I tried a kale avocado salad from Whole Foods one afternoon and was determined to make my own delicious version. It’s not Eric’s cup of tea, but hey, different strokes for different folks. So how about you: do you say yay or nay to kale?
Kale + Avocado Salad Recipe
1/2 bunch of kale, rinsed and chopped
juice of 1 lemon
2 T extra virgin olive oil
1/2 t salt
1/2 t pepper
1 T apple cider vinegar
1/4 cup hazelnuts, toasted (over low heat in a saucepan)
1/4 cup dried cranberries
Mix liquid ingredients together and set aside. Take avocado and massage it into kale leaves with a fork. Mix in liquids and top with hazelnuts and cranberries. Makes about 4 servings.