Creamy+Kale+Salad

=Creamy Kale Salad=

Marilyn's recipe

1 large bunch of kale 1-2 tomatoes, diced 1-2 lemons 2 avocados Himalayan or Celtic sea salt Optional: Extra virgin olive oil (first cold press) Pinch Cayenne Scallions, chopped 1. Strip kale off stalks, then cut or tear into small pieces (the smaller the better). 2. Add salt and hand process (massage the salt into the kale) until it begins to take on a "cooked" appearance. 3. Add juice of one or two lemons and continue hand processing. 4. Add avocado and optional olive oil (small amount) and continue to process by hand, mashing the avocado into the kale. (If you like a chunkier salad, you may reserve half an avocado to dice and add in step 5.) 5. Add diced tomatoes and optional scallions and toss. Sprinkle with optional cayenne.

Wild by Natures' recipe
Kale, toasted sesame oil, fresh garlic, tamari

=**Massaged Kale Salad with Mango & Pepitas ** =

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2 bunches kale (I used Lacinato/Cavalo Nero/Black Kale and Russian Red Kale), washed, stems removed, cut into ribbons 1 tsp kosher salt Juice from half lemon (reserve other half for dressing) Glug of extra virgin olive oil (for massaging) Glug of extra virgin olive oil (for dressing) 2 tsp honey 1/2 cup chopped mango 1/2 cup chopped baby carrots Handful fresh cilantro, chopped 1/4 toasted pepitas (pumpkin seeds) 1 avocado Salt and Pepper!

1) Combine sliced kale, a sprinkling of kosher salt, juice from 1/2 a lemon and a glug of extra virgin olive oil in a bowl. Massage for 3-5 minutes until the kale wilts. Set aside. If you can, let the kale sit for 30 minutes. If not, no biggie.

<span style="font-family: Arial,Helvetica,sans-serif; font-size: 12px; line-height: normal;">2) In a separate smaller bowl, whisk honey and juice from the other half of the lemon together. Grind some freshly ground pepper into the bowl too. While whisking, stream in enough extra virgin olive oil to make a dressing (about a 1/4 cup I think).

<span style="font-family: Arial,Helvetica,sans-serif; font-size: 12px; line-height: normal;">3) Add chopped mango, carrots, cilantro and dressing. Toss. Add pepitas and chopped avocado just before serving.