1 minute read
Caitlin’s Favorite Kale Salad
BY CAITLIN SHOEMAKER
This is my go-to weeknight side salad; it’s made of really simple ingredients, but it hits the spot every. dang. time. I actually first made this recipe back when I was in graduate school—I would get home from class late and absolutely starving. I’d quickly take my rice and beans (or whatever I’d meal- prepped for the week) out of the fridge and would whip up this salad while everything else warmed up. And while I do get sick of eating some foods over and over, this is one combination that I don’t think I’ll ever tire of—seriously, I still eat it to this day!
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If you’re about to skip this recipe because you think kale is bitter and/or tough to chew, let me stop you right there and say that this recipe is neither. The secret? Massaging the kale in its dressing! This helps to break down the tough cell walls of this leafy green and really work all of that creamy, rich, and tangy goodness in there. Your hands will get messy, but that’s nothing a quick rinse at the kitchen sink can’t fix. I could easily polish off this entire recipe in one sitting.
Hands-on time 10 minutes Serves 2 to 4
INGREDIENTS
• 1 large avocado • Juice of 1 lemon (1 to 2 tablespoons) • ½ cup (65 g) sauerkraut • 1 large bunch curly or Lacinato kale, stems removed, roughly chopped • Freshly ground black pepper
DIRECTIONS
Scoop the flesh of the avocado into a large bowl and mash it with a fork. Add the lemon juice and sauerkraut to the bowl and mix until evenly combined.
Toss the kale into the bowl, then use your hands to firmly massage the dressing into the kale for 60 to 90 seconds; don’t be afraid to really work it in there! The kale will drastically decrease in volume and take on a darker, almost translucent color.
Transfer the salad to serving plates, then top with black pepper to taste. Serve immediately.
NOTE: You can use pretty much any type of sauerkraut for this recipe—all we’re looking for is something with a briny tang. I often make my own at home, but have also used store-bought kraut (or even kimchi!) with the same results.
