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Like most of you, I didn’t grow up eating kale. Left to my own devices, I probably chose ice cream instead. However, I don’t know any other food that is so nutrient-rich and moves things along as nicely so you feel that all is right with the world and working the way nature meant it to!
Let me say, then, that I’m very pleased with this recipe. I experimented with different dressings, but stopped experimenting the day I tried a splash of pumpkinseed oil. And I really love the counterpoint of the red onion and creamy avocado. The lemon or lime adds some zing and provides digestive enzymes too! Remember that lemon and lime are not acidic, but normalize pH.
Serves 4-6
| 1 bunch organic kale* | ¼ cup organic lemon juice (or lime) |
| ½ cup sliced organic red onion | 3 tablespoons pumpkin-seed oil (necessary!) |
| 2 organic Hass avocados, peeled and cubed | ¾ teaspoon Celtic salt |
| 1 cup grated organic carrots (peel on) |
Shake kale under water. Shake to remove as much water as possible. Chiffonade. Put kale and remaining ingredients in a bowl. Toss well. Marinate for an hour before serving.
* We use Russian red kale in the kitchen because we like the way it looks. Some say green, red, and lacinato kale have different flavors. Can’t tell by me! Curly, crinkly kale holds the dressing better.