Monday, September 21, 2009

Creamy Kale and Avocado Salad

Tis the season for kale. Often shunned because it's leathery texture can be unpalatable, and sometimes reserved for or disguised in the green smoothie.

But hey, let's celebrate kale. Try it marinated in this tasty salad and gain an appreciation for one of the most nutrient dense leafy green vegetables. Kale contains double the amount of calcium compared to broccoli or silverbeet. It is a great source of chlorophyll, iron, vitamins C & A as well as being one of the best plant sources of sulphur - the beauty mineral. Sulphur helps build strong nails, hair and supple skin.

Kale, a member of the brassica family, is a descendant of wild cabbage. It is a cool climate vegetable and the main growing season in Victoria is between Autumn & Spring. Thanks to the dedication of our local organic growers there are now several varieties available. Two popular ones are the dinosaur kale - sometimes known as Tuscan Kale - and Red Russian.

This recipe makes two medium serves or four side servings.

1 bunch dinosaur kale
1 large tomato
1 medium avocado
2 stalks of celery
2-3 tsp lemon juice (1/2 med-large lemon)
1 tbsp olive oil
1/4 tsp salt
5gm dulse leaf (small handful)

De-vein the kale (remove the stalks) and finely chop the leaves into a bowl. Add salt and massage well until kale wilts. Add lemon juice and massage again.

Dice 1 stalk celery and the tomato. Cut dulse into small pieces. Combine celery, tomato and dulse (or nuts) into the kale. Reserve some celery leaves, dulse and tomato for garnish.

Blend avocado, remaining celery stalk and olive oil into a creamy sauce and pour over salad. Mix in well until kale is completely coated.

Arrange in salad bowl and sprinkle dulse over the salad. Garnish with celery leaves and tomato pieces.

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