Kale Salad

This is a great salad for entertaining.  Most of it can be made the day before and finished up the day you want to serve it.  It also keeps well in the fridge for about a week after making it.

First, wash and chop up 1 bunch of organic curly kale (about 300 g).  Add it to a bowl and squeeze in the juice of 1 lemon and 1/4 c. of olive oil.  Massage the kale leaves with the dressing -- really working it into the leaves.  The leaves will start to look shiny and translucent.  This part of the salad can be done in advance. The lemon helps to get rid of the bitterness of the kale.

Now you can add all your fresh topping!  My favorite is to add 1 chopped red bell pepper (250 g), 1/2 cup cooked quinoa, 1 diced medium avocado, 2 tbsp of pine nuts (optional), salt and pepper to taste.  You can also add some feta cheese as well!

Kale Salad

1 bunch of kale (300 g)
Juice of 1 lemon
1/4 c. olive oil
1 red pepper, diced (250 g)
1/2 c, cooked quinoa
1 medium avocado, diced
2 tbsp pine nuts (optional); you can also add slivered almonds
25 g feta cheese (optional)

Chop up the kale and put it in a large bowl along with the olive oil and lemon juice.  Massage the kale leaves with the dressing for about 5 minutes (it will appear translucent).  Add in the rest of the ingredients and mix to combine.

Note: if preparing the salad ahead of time, add the avocado and nuts just before serving.

Enjoy!