The next time you use fresh kale in a salad, try getting a little more intimate and give it a nice massage.
Did you know you could salt fresh kale and then knead it to make it softer and more desirable for a fresh salad? I’ve also seen a couple of recipes using fresh kale where the vinaigrette, or a combination of lemon and olive oil, was used to make it less leathery. The pliable kale is then more receptive to a vinaigrette which means less of a pool of liquid at the bottom of the bowl.
Taking the cue from Food and Wine Magazine and adding ingredients I had on hand made this a great summer salad and a breeze to put together for a midweek meal. We’ve been enjoying some of the indulgent Summer fare lately. With the likes of burgers, brats and pasta salads, I really needed to feel better about myself and eat something green and clean. Sprinkled with my Sweet Red Wine Vinaigrette we liked this combination.
Let’s take a look:
- 2 T. pine nuts, toasted
- 1 cup packed chopped fresh kale leaves
- ⅛ teaspoon salt
- 1 avocado, quartered
- 1 tablespoon fresh lime juice
- ½ cup packed arugula leaves
- 1 small tomato, coarsely chopped
- 2 radish, sliced
- 6 large pitted green olives, halved
- 1 tablespoon chopped cilantro
- ¼ pound shrimp, peeled, deveined and cooked
- In a skillet, toast the pine nuts over moderate heat. Transfer to a plate.
- In a bowl, knead the kale with the salt until it begins to wilt. Add the avocado and lime juice and mash until chunky. Add the arugula, tomato, radish, olives, cilantro and pine nuts, toss gently, top with shrimp and serve. Serve some avocado slices on the side of the plate.
- Sprinkle with vinaigrette if you want.
Wilted Kale Salad with Shrimp and Avocado…It’s What’s for a light Dinner.