This summer I fell in love…with kale.
Since subscribing to my CSA 3 years ago, I have been slowly warming up to this leafy green vegetable. But over the last few months, my affection for kale has reached a whole new level. Whether I am munching on kale chips, drinking kale juice, or dipping some sliced cucumbers in kale pesto, I just can’t get enough. But this salad is definitely my go-to recipe. And I have been going to it A LOT this summer.
What makes this recipe so good is the bright and complex flavors. There is something about the mixture of sesame seed oil and soy sauce that sends me over the edge. Add a few squeezes of fresh citrus and minced garlic and the dressing is nothing short of a party in your mouth. And then of course, who doesn’t love the extra texture of toasted sesame seeds and perfectly ripe avocado perched on top of these leaves of glory. Do you catch my drift? It really is a healthy slice of heaven ;)
1/2 cup fresh orange juice
3 tbsp fresh lemon juice
2 tsp soy sauce
1 clove garlic, minced and smashed into a paste (or use a garlic press)
4 tbsp toasted sesame oil
3 avocados, peeled, pitted and chopped
2 tbsp toasted sesame seeds
1 bunch kale, stemmed and chopped
Salt and pepper to taste
Place kale into a large serving bowl. Add remaining ingredients (except for the avocado) and toss to coat. Gently fold avocados into the salad and season with salt and pepper to taste.
This recipe makes a good portion of salad. If you are anything like me, you might be able to scarf it all down in one sitting. But if you find yourself with left overs, the good news is that it keeps well in the fridge overnight. So feel free to enjoy it the next day for lunch. However, if you plan on sharing it with friends for a bbq or potluck, you might want to double the recipe because I can promise you the salad will be gone within minutes.
I have to admit, I feel terrible that it took me so long to befriend kale. But now that we are clearly BFFs I have no doubt we will be making up for lost time.