My name is Alanna "Procrastinator" Kellogg. At least it should be. Last year, a reader (hi, Kathleen Houlihan!) forwarded a favorite recipe for a raw kale salad, one she knew I'd like. But it even though the recipe appealed, it took me a year, to the day, to make her salad. (Why? No good reason, did I mention that my name is Alanna "Procrastinator" Kellogg?) Back to the salad.
When she googled recipes for massaged kale salads, Kathleen wrote, all seemed to use a separate dressing. In this one, she explained, "You squeeze lemon juice on the kale and then massage in avocado, that makes the dressing. Then you can add apple, nuts, etc. and let it all sit overnight to soften. Keeps a couple more days."
I really liked this kale, especially since it was as good to go on Day Two and Day Three as Day One. I have the idea that it might become a go-to "real food" Medifast small meal once I move into maintenance. (Getting close, down 27 yesterday! See Why I Switched from Weight Watchers to Medifast.)
RECIPE for KALE SALAD TO-GO with AVOCADO & APPLE
Time to table: a few hours, overnight is good, 4 was plenty
Makes about 8 cups
About 7 ounces (200g) kale
2 tablespoons lemon juice
Salt to taste
1 ripe avocado
1 apple, chopped
1 ounce toasted walnuts, chopped (other nuts will work too)
Wash and dry the kale well, cut off and discard heavy stems. Tear the kale into bite-size pieces. Place the kale in a big bowl, one large enough to really get in there with your hands. Sprinkle with lemon juice and salt, then add the avocado. With your hands, work the salt and avocado into the kale, massaging the leaves, this will take two or three or even four minutes. Taste as you go along, checking the softness of the massages leaves, also for flavor.
Stir in the apple and walnuts. Pack salad into a storage and/or travel container. I used two quart-size canning jars, to carry to work or a dinner out or a picnic in the park, say, you might want something smaller or lighter. Refrigerate for several hours.
ALANNA's TIPS & KITCHEN NOTES
Don't skip the lemon juice, it keeps the avocado and apple from turning brown.
I have the idea that this technique would work on other greens too, chard and leafy spinach come to mind.
A little raw kale goes a long way, so I'm making the assumption that 8 cups salad is 8 servings.
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