And I hear you. Kale is tough, it packs a punch of strong green flavor, and it suffers from a pretty serious case of being overhyped by the hipster crowd.
But…but, give it a chance. And this salad is a pretty good start.
Sugar snap peas, bell pepper (capsicum to the Brits), avocado, almonds, and a miso sesame seed dressing all do very well to mask compliment our curly kale.
And at the risk of sounding insane, massaging the kale before assembling really does help break down and soften the leaves. So does chopping them up into tiny pieces. Not as tiny as tabbouleh, but pretty small.
So go on, give it a shot. If you don’t like it, I’ll personally come over and give you a hug.
adapted from Andrew Zimmern
3 tablespoons lemon juice
2 tablespoons apple cider vinegar
2 tablespoons sesame seeds
1 tablespoon brown miso
1 teaspoon dark brown sugar
3 tablespoons extra-virgin olive oil
Place all ingredients in blender. Blend. Add salt to taste. Pour over salad. Nom.
1 bunch curly kale, middle stems removed and chopped finely
Good handful or two of sugar snap peas, sliced
1 bell pepper (red/orange/yellow are best), chopped
1/4 cup slivered almonds, lightly toasted
Wash kale and remove tough stems. Get your hands dirty and literally rub the kale leaves for a minute – like squinch them good. This helps soften the leaves and makes it less like…kale. Chop finely and toss together with bell pepper and sugar snap peas. Make dressing below and toss with salad. Add avocado last because any earlier and it’ll get all squished in the salad (squishing kale = good, squishing avocado = bad). Store in fridge for up to two days.
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