Admittedly, I did not follow Ms. Shafia’s recipe in entirety. Her full recipe includes instructions for toasting nori (seaweed) and putting it on top of the salad to add what she refers to as a “rich, savory note” to the salad. I continue to try recipes with foods I’m not particularly fond of (by doing so I tend to find food combinations that work well), but I am just about officially certain that seaweed is not for me. It’s unfortunate too because seaweed has so many nutritional benefits; but I find solace in the amount of kale I eat and the variety of colorful fruits, veggies, and beans that make their way into my diet on a daily basis.
My handsome man and I tackled this salad for dinner by cutting it down the middle and serving in giant bowls. We only used half of the apple, and I discovered that a slice of lemon juice squeezed over the salad brightens and ties together the flavors nicely. Serve with a slice of whole grain bread and you’ve got a healthy, filling meal for two.
Try another recipe from Lucid Food: Fava Beans & Seared Zucchini with Garlicky Croutons.
Kale Salad with Avocado & Toasted Almonds
for the salad
1 Bunch kale, leaves stripped from rib and coarsely chopped
1 Ripe avocado, cut into 1/4 inch thick slices
- Salt and freshly ground black pepper
1/2 Clove garlic, minced
3 Tbsp olive oil
1 Carrot, peeled and sliced into thin half moons
1 Small sweet, crisp apple, sliced thin
1 Scallion, green part only, thinly sliced
1 Large handful sliced almonds, toasted
- Lemon slices, for garnish (optional)
1) Put the almond slices in a dry sauté pan over medium heat for about 2 minutes, stirring frequently to avoid burning. Remove from heat when almond slices are slightly golden and set aside.
2) Place the kale in a large bowl with a dash of salt, the garlic, and olive oil. Gently massage ingredients together for about 3 minutes; the kale will shrink and become darker and more pliable. Add the avocado, carrot, and apple (reserve some carrot & apple for the top of the salad) and gently toss to incorporate. Taste and season with salt and pepper.
3) Divide the salad among serving plates. Top each plate with the sliced carrots, apples, and scallions. Then scatter the almonds on top.