A couple of years ago a lovely woman named Pua introduced me to a kale salad with cranberries that I fell in love with – and I don’t love kale. As I watched her make the salad, she shared the recipe with me in a “little of this, little of that” kind of way. I made a big batch of it today, duplicating her instructions, and noted the measurements so that I could share. If you cook by feel, I totally recommend that you just eyeball it.
The finished salad has a lovely earthy flavor and I find that I crave it. If I have it made in the fridge I keep going back for “just a bit more.” But there’s nothing wrong with snacking on kale all day, right? Especially if it’s straight from the garden!
Kale Salad with Cranberries
- a dozen curly kale leaves
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons Bragg’s Liquid Aminos
- 1/2 very ripe avocado
- 1/2 to 3/4 cup of add-ins: sunflower seeds, pepitos, dried cranberries, nuts – whatever you like
- 1-2 tablespoons feta cheese (optional)
Remove the stem from the kale leaves. Thoroughly wash and dry the leaves, then tear them into bite sized pieces. Place leaves in a big bowl along with the olive oil. Lomi – or massage – the kale leaves. Don’t be afraid to really go at it – kale tends to be a bit tough when raw and massaging the leaves makes them much more palatable. Add the lemon juice and Bragg’s; lomi some more. Add the avocado; lomi more. The avocado will add a bit of creaminess to the salad. Toss in the remaining ingredients.
The add-ins are totally flexible. Try various nuts, different dried fruit, a bit of nutritional yeast, fresh slices of apple; really, the only limit here is your imagination.