Wicked Good Kale Salad
Serving Size:4|Prep Time:15minutes|Cook Time:15minutes
Directions
  1. Place the kale in a bowl and with clean or gloved hands, massage the oil into the kale. Add all remaining ingredients except for a few grapes and seeds to top and serve the salad. Toss the ingredients together and top with the reserved grapes and seeds.
Chef’s Narrative
Although brassicas like broccoli and rabes tossed with sweet dried fruit and nuts is a culinary standard, this play on the sweet and bitter, is leveled with avocado. Add a splash of vinegar if you like a bright salad. This recipe adapted from the Wicked Healthy Cookbook plays forward a new tradition. TIP: Massaging kale for a few minutes after it has been cut, softens leaves and helps incorporate the flavorings.
Recipe Substitutions
Beet tops, turnip greens and young mustard leaves are suitable substitutions.
Ingredients
  • 1bunchkalestemmed and leaves sliced into thin ribbons, about 4 cups
  • 2tablespoonssunflower oil
  • 1 1/2cupswild ricecooked and drained
  • 1/2cupdiced sweet peppersany color
  • juice of 1 lemon
  • 2tablespoonsgreen onionsthinly sliced
  • 1/2teaspooncoarse salt
  • 2avocadosdiced
  • 1/4cupgrapeshalved and seedless or seeds removed
  • 1/4cupsunflower seedstoasted
AllergensN/A