This kale salad was prepared at our National Ag Day Market by Ashely Hurst, a nutritionist who focuses on the healing power of healthy foods. Hurst was blown away by the response to the recipe when even the kiddos who "don't eat vegetables" were asking for seconds!
Try this salad as a light afternoon meal or serve it on the side with fish or marinaded meat.
ZESTY KALE SALAD
1 bunch lacinato (dino) kale
½ tsp sea salt
2 Tbsp cold-pressed olive oil
Zest of 1 lime
3-4 Tbsp lime juice (juice of 1 lime)
1 clove garlic, chopped
1 tsp ground cumin
1 tsp agave nectar
1 avocado, sliced
1 apple, chopped
For best results, toss and massage kale for 3 minutes with olive oil and lime juice until it becomes softened and wilted.
Add all remaining ingredients to massaged kale and combine. Serve immediately or chilled.