alright, after a bit of pestering, here is the [simple yet delicious] kale salad recipe. i stole the basic idea from the chefs in the SML kitchen last year. it’s straightforward, delicious, and really good for you. the lime juice does a great job of “cutting” the kale [no cookin'!] and keeps the avocado from browning too fast [leftovers last a few days in fridge].
starting point:
- 1 bunch kale
- 8 oz raspberries
- 1 mango
- 1 avocado
- 1/4 c sunflower seeds
- 1/8 c lime juice
- cut kale into ~1/2 in. wide strips [serrated knife works best]
- cut mango and avocado into small [~1/4 in.] cubes
- add raspberries, mango, avocado to kale
- dress with lime juice
- cover with sunflower seeds
- toss, eat!
finished product [pre-toss]:
