So here I am a nutritionist married to the PICKIEST man in the world (and of course, our daughter just might be the pickiest kid ever). I mean, the man doesn't like greens of any sort, including spinach, or any root vegetable besides potatoes and carrots. Born & raised in California, my husband is a meat and potato man.
I tell you this, so you will understand the magnitude of my joy when I tell you I found a recipe for kale salad that he doesn't just eat -- he likes. And, in case you were wondering, I love it! If you, or someone you know, doesn't like greens, just see what happens when you make this.
This recipe is by natural chef & fellow nutritionist Jennifer Brewer. You can sign up for Jennifer's weekly email recipes - including a shopping list - at www.nourishingnutrition.com.
Avocado Kale Salad
1 head Lacinato (Dinosaur) Kale, very thinly sliced
2 avocadoes, chopped
2 TBSP olive oil
2 TBSP lemon juice
2 TBSP soy sauce or tamari
1 tsp sea salt
1 tsp ground cumin
Gather all ingredients and slice kale and chop avocado. Massage kale with sea salt for 5 minutes (kale "breaks down and softens when you massage it, so it tastes cooked with the nutrition of raw). Stir remaining ingredients together in a big bowl until it gets nice and creamy. Keep refrigerated until ready to eat.
Thank you Jennifer!