I am the first to admit that I am not always as open as I would like to be when it comes to food fads. I can have strong opinions – which I do not force on others by any means – but they usually rule my eating world. Raw food falls into this category and until my sister made me an amazing raw kale salad, I was definitely a skeptic.
I had always thought that kale was one of those vegetables that was meant to be cooked – along with parsnips, potatoes, and the like. Turns out that if you apply the same principles used to “cook” cerviche, it works quite well with kale; the acidity of lemon transforms the kale into a lovely wilted green salad. Who knew!
It doesn’t matter what type of kale you use. they all work well, and more lemon juice is better if you’re not planning to eat it immediately; the kale soaks up the juice. While adding the pepitas or avocado is optional, it adds some nice texture and creaminess that is lovely.
Raw Kale Salad with Avocado
1 large bunch kale (I used dinosaur/lacinto/tuscan) cut in shreds
1-2 large lemons
1 haas avocado, cut in dice
2 tablespoons parmesan, finely shredded (on the holes where you grate whole nutmeg)
2 tablespoons olive oil
2 tablespoons pepitas (optional)
1 teaspoon red pepper flakes (optional)
Place shredded kale in large mixing bowl and squeeze or pour lemon juice on it; add 1 teaspoon salt and mix kale well for 2-3 minutes until it begins to wilt. Add olive oil, cheese, avocado and pepitas if using and continue mixing. Taste for salt and pepper and add red pepper flakes if using. Good at room temperature or chilled
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