As hearty dark leafy greens come into season, they are at their most tender, sweetly flavored and oh, so yummy. Incorporating them into your daily eating will make you big and strong as they provide us with most of the vitamins, minerals (and fiber) we need to nourish our vitality.
Crunchy Tuscan Kale Salad
Makes 3-4 servings
Seriously, I never thought I could like raw kale, but in this salad, the textures and flavors shine. This is no ordinary salad. The few ingredients come together to make a spectacular side dish…in minutes.
1 bunch Tuscan kale (also known as lacinato kale and dinosaur kale) but regular kale will work
1 teaspoon avocado oil
¾ cup coarse bread crumbs
1 clove fresh garlic, mashed
½ teaspoon sea salt
1/8 teaspoon cracked black pepper
Pinch crushed red pepper flakes
3 tablespoons avocado oil
Juice from ½ fresh lemon
Rinse the kale leaves and towel dry. Shred the kale leaves, removing the stems if they are thick.
Place a teaspoon of oil in a skillet over medium heat. Sauté the bread crumbs until golden brown, about 3 minutes. Set aside.
Mix together garlic, salt, black pepper, red pepper flakes, oil and lemon juice. Adjust seasonings to your taste and mix well.
Toss kale with bread crumbs and dressing to coat. Allow to marinate for about 5 minutes before serving.