Because it’s winter now, one of the seasonal greens you can find at the store is KALE.
I like Kale cooked, but I am not a big fan of the raw one. I tried some kale salads before, but never made them by myself. Raw kale always tastes too sour or to hard to chew on it, that’s why I avoided to put it in the salads before.
Because I am thinking we don’t eat enough greens recently, I forced myself to make a kale salad. I can call it a little success in my kitchen., because this salad was delicious, kale was soft and juicy and not sour at all.
The secret is to massage the cut kale before putting all the ingredients together, and let the salad stay for 10 minutes before serving.
Kale Salad with Lemon Vinaigrette.
4 cups chopped kale
1 avocado, diced
1/2 cup cooked quinoa
1/2 cup chopped pecans
1/4 cup olive oil
1/4 cup apple cider vinegar
Zest of 1 lemon
3 tablespoons freshly squeezed lemon juice
1 tablespoon maple syrup
To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon zest and juice, and maple syrup in a small bowl; set aside.
To assemble the salad, cut kale in a large bowl and massage it for 1-2 minutes to make it more soft; top with avocado, quinoa, pecans. Pour the dressing on top of the salad and gently toss to combine.
Let it stay for 10 minutes before serving.