Sturdy greens like kale don’t need to be cooked to taste good. The key to enjoying them raw is to slice the leaves thinly, use a high-acid dressing, and let the textures and flavors mellow and integrate by preparing the salad in advance. Any leftovers will still be good over the next day or so, even with the avocado.
Serves 2–4
1 bunch of kale, washed, stalks removed, leaves thinly sliced
½ small red onion, thinly sliced
⅓ cup lemon juice, from about 3 small lemons
2 tablespoons olive oil
1 tablespoon agave nectar or honey
¼ teaspoon sea salt
2 cups cooked quinoa
1 avocado, peeled, pit removed, and cubed
Place the kale and onion in a large ceramic bowl and drizzle with lemon juice, olive oil, and agave nectar or honey. Sprinkle with salt and stir with a wooden spoon. Add cooked quinoa and avocado and gently combine. Cover and place in the refrigerator, ideally for 1–4 hours, to let the kale relax with the lemon juice. Enjoy.
