This recipe is one of my absolute favorites and a staple in my fridge. Super easy to make, loaded with goodness, and long lasting. YEP! It lasts longer than other salads because the kale doesn’t wilt like regular lettuce. I tasted a version of this at Esalen, years ago, and altered it to my liking. So here you go…
PS: choose organic when you can.
- 1 bunch Kale
- ½ large red onion
- 2 medium avocados
- 1 cup dried cranberries
- 1 cup pine nuts (or raw sunflower or pumpkin seeds)
- 1/3 cup olive oil (virgin, expeller pressed is the best)
- 1/3 cup Bragg Liquid amino acids (usually found near the soy sauce or dressings)
- 1/3 cup lemon juice (approximately 2 medium sized lemons)
- Wash the kale and let drain
- Make the dressing in a 2 cup (or bigger) measuring container
- Thinly slice the onion and put it into the dressing to soak
- Strip the kale from the stem. Lightly dry it with a paper towel, and place into a large bowl. (I dry the kale by squeezing it. This also helps soften the kale a bit.)
- Toast your nuts and/or seeds. (Not your hubby’s. That’s no way to settle conflict.) I use a ceramic frying pan, heat it up, throw in the nuts and just keep flipping them in the air every 30 seconds or so. (Some of them land on the floor but it’s more fun that way.) When they turn a golden brown, pour them over the kale.
- Spoon out the avocado. Slice into bite sized bits and add to the kale (I just hold a ½ avocado in one hand, dig the end of the table spoon into it to make the slices, then scoop it out with the same spoon. (It ain’t pretty but it’s fast.)
- Add the cranberries and dressing to the kale. Toss. And voila!