Full Bodied Kale Salad
Ingredients
The Salad:
- 1 large bunch fresh, lacinto kale (Dyno Kale), preferably organic (other kale works well too; just stronger flavor)
- 1/2 ripe large avocado, peeled, core, and cut into chunks
1 Tbsp olive oil (increase to 3 Tbsp if not using avocado)
1 Tbsp lemon juice, freshly squeezed (or use apple cider vinegar) - 1 large apple, sweet variety such as Gala or Honey Crisp, unpeeled and finely chopped
- OR 1⁄2 cup fresh pomegranate seeds (in season)
1/3 cup pumpkin seeds (or try with crushed, lightly roasted almonds or sunflower seeds) - Sea salt and Pepper to taste
Prep Time: 10 Minutes
Rest Time: 30 Minutes
Total Time: 40 Minutes
Servings: 4 Servings
Directions
- Wash kale well and strip leaves from heavy stems (reserve stems for use in a future soup or stew).
- Bunch all leaves together and thinly slice kale.
- Mix kale well with avocado, oil, and lemon and massage (yes, massage) the mixture for 1-2 minutes (your clean hands are the only effective tools for this task!).
- Add remaining ingredients and stir well.
- Ideally allow mixture to sit for 30 minutes to allow kale to wilt and flavors to mingle.
Credit: Tracy Harrison from Eat on Purpose and SAFM
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