Spring Kale Salad（春天的甘蓝沙拉）

Now that it’s spring and our gardens and farmers markets are starting to overflow with greens it’s the perfect time for salads. I am a bit sad because I had an almost unlimited supply of kale last spring, but due to the move to the big city I wasn’t able to plant a garden this year. Luckily I live in a city with amazing fresh organic produce that is mostly if not always locally grown.

This salad was inspired by my friend Sarah and is one of my favourite ways to eat kale.

Spring Kale Salad
Approximately 307 calories per serving. Yields enough for 2 big salads.

1 bunch kale, massaged & chopped
1 tomato, diced
1 red bell pepper, diced
1/2 cucumber, diced
1/4 cup cilantro, chopped
1 avocado, cubed
handful of almonds, slivered
1 tsp sesame seeds

Dressing
Juice from 1/2 lemon
1 tsp olive oil (I like Bariani because it is raw)
Salt + Pepper

Rinse, chop, and massage the kale to tenderize it without heating it so the nutrients stay in tact. I do this by placing the rinsed, chopped kale in a big bowl and “massage” or squeeze until the kale begins to wilt and release some moisture (about 2 minutes).

Add diced tomato, red pepper, cucumber, chopped cilantro and diced avocado to bowl with the massaged kale.

Add almonds and dressing and mix up gently with your hands until all is combined.

Serve topped with a sprinkling of sesame seeds for a little added calcium.