I’ve been wanting to do a kale salad for a long time, and this is the one I wanted to make. Rubbing breaks down the cells and softens the kale, yet leaves all of its meaty taste.
3 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lime juice
1 teaspoon tamari sauce
2 tablespoons apple cider vinegar
1 teaspoon honey, liquified
2 tablespoons minced scallions
4 packed cups Tuscan kale (also called dinosaur or black kale), zipped, cleaned and torn into bite-sized pieces
1 cup julienned radicchio
1 cup cilantro leaves
coarse sea salt and freshly ground black pepper
1 avocado, cubed
1 cup toasted, unsweetened coconut chips
Shake together the oil, lime juice, tamari sauce, cider vinegar, honey and scallions in a tight-sealing jar.
Place the kale in a large bowl and rub a handful at a time between your palms as if you were warming your hands together. You’ll feel the kale “soften” after 15 seconds or so. Then grab another bunch and do the same thing until you’ve rubbed all of the kale.
Toss the kale, radicchio, cilantro a generous pinch of salt and pepper together in the bowl and pour dressing over top. Toss well to thoroughly coat and top with avocado and coconut chips.