Kale, another form of cabbage. What’s up with me and the cabbage lately? It’s fucking delicious, is what’s up. Usually eaten cooked to shit because of the tough nature of the leaves, but there’s a different variety that’s more conducive to eating it in salads unlike the green and purple kinds. And that kind would be the Lacinato kale. Also known as Tuscan kale, Italian kale, Dinosaur kale, the leaves tend to be more tender and are suitable for salad, especially if you “massage” the leaves.
I prefer kale raw to cooked, 100%. My friend Jennie, for whom this salad is named after, believes otherwise. I asked if she wanted to try some plain old raw kale and she spit it out and chugged some asiago cheese as a chaser. She exclaimed “it tastes like a swamp!” Don’t worry though, Jennie has the taste preferences of a 3 year old. If your palate is a bit more refined, you’ll probably enjoy this, especially if you usually like kale.
Organic Raw Vegan Kale Salad aka “Swamp Salad”
makes 4 cups
1 head of kale
1 whole avocado
1 whole medium tomato
half of a large red onion
1 tbsp extra virgin olive oil (NOT the cooking kind. Use a “dipping” olive oil, or any high quality olive oil.)
salt to taste
1 tsp cayenne pepper
1 tsp curry powder
Remove the middle vein of all the kale leaves. Wash the kale, then salad spin it dry. (Or if you’re too poor to have such a frivolous kitchen tool, like me, just pat it dry with a towel). In a big bowl, drizzle the oil over the kale. Massage the olive oil into the kale. It should reduce to about half the size you started with. Add the avocado and massage well into the kale as well. Dice the tomato and red onion and toss into the salad along with the salt, cayenne and curry. Mix very well. Lick your hands clean.
Kale is also an awesome source of vitamins A, C K, iron and calcium. So eat your damn kale. It’s delicious and nutritious.