This kale salad is really a blank canvas for you to play around with. Look around your pantry and fridge and flavour it up with sliced apples, berries, pears, pomegranate seeds, sprinkling of cranberries, grated carrots or sunflower seeds! The secret to kale salad is slicing the kale leaves as thin as possible, which allows for a tenderer mouth-feel.
1 large perfectly ripened avocado, peeled and pitted
1 large lemon, zested
1 ½ tbsp freshly squeezed lemon juice
1 ½ tbsp white balsamic or apple cider vinegar
To taste sea salt and freshly cracked black pepper
Festive Christmas Version
½ cup pecan halves, toasted
½ cup pomegranate arils
1 vanilla persimmon, thinly sliced
Destem the kale by grabbing a stalk and holding it by the stem with one hand and placing the pointer finger and thumb of your other hand around the stem just above the leaves. Pull your fingers along the stem, tearing the leaves off. Repeat with remaining stalks. Thinly slice the kale leaves and transfer to a large bowl. Reserve the stems for smoothies or add them to your stockpot when making homemade broths.
Toss together the kale, avocado, lemon zest and juice, vinegar, salt and pepper. Using your clean hands, gently massage the salad until all the leaves are well coated with the avocado. Cover and refrigerate for 3 hours or overnight. Just before serving, arrange the persimmon slices on a plate, top with kale salad and garnish with pecans and pomegranates.