Kale Salad with Toasted Pine Nuts

How do you get your family onboard with eating more greens, especially kale?

My son’s biggest complaint about eating kale is that it can be hard to chew.

There’s a trick to using kale in a salad and it is to give it a good massage.

How do you do that? Massaging kale sounds weird!

Easy…. Cut an avocado in half and scoop out the avocado, and with your hand, massage the avocado into the chopped-up kale leaves. The avocado becomes a dressing for the kale. You can you use the whole avocado or half depending on how much kale you have.

The kale becomes more tender and easier to eat as the kale leaves break down.

I made this kale salad the other night for dinner with a side of Miso soup.

Kale Salad with Toasted Pine Nuts:

Ingredients:

One head of kale

• 1 avocado
• 1/2 cup pine nuts
• 1 cucumber sliced
• 1/4 cup fresh lemon juice (half lemon)
• Pinch of salt (optional)
• 1/4 cup diced red onion (optional)

Directions:

Toast the pine nuts. Set oven to 400 degrees and put pine nuts on a baking pan. Toast for 10-15 Minutes. Stir the pine nuts halfway through. The pine nuts are done when they turn light brown. (Be careful, they can quickly burn)

Tear kale leaves apart and put in a bowl. Cut the avocado in half, length wise. Scoop the avocado out and massage into the kale for a 1-2 minutes.

Add lemon juice.

Pinch of salt (optional). Add sliced cucumber.

Add the toasted pine nuts. Toss the salad.

The warm pine nuts taste really delicious mixed with the tangy kale salad.

All the best,

Shelly

P.S. My two teenagers, Zoey and Charlie ate the whole salad with no complaints:)