Kale has become such a trendy vegetable and for good reason. The health benefits of this vegetable are unmatched. It helps aid in weight loss, is rich in antioxidants, super high in protein, boosts your metabolism, is packed with several phytonutrients, helps keep skin healthy and strong, and helps to activate detoxifying enzymes in the liver; just to name a few. Lately, I have been experimenting with different variations of kale salad, and this particular one with avocado, pepitas, and strawberries seems to always come back into my weekly recipes.
Kale Avocado Salad With Pepitas And Strawberries Recipe:
Prep Time: 20 Minutes
- 1 bunch of Curly Kale or Lacianto (Dinosaur) Kale
- 1 small garlic clove, minced
- 1 teaspoon of sea salt
- Freshly ground black pepper to taste
- Fresh lemon juice (juice from half of a lemon)
- 2 tablespoons of extra-virgin olive oil
- 1 ripe Haas avocado
- 1/2 cup of roasted pepitas
- 1 pound of ripe strawberries, sliced in half or quarters
1.) Remove the “meat” or “ribs” from the bunch of kale by laying the bunch of kale out on a cutting board and carefully slicing to the left and the right of the stalk. You should be left with two flaps of kale.
2.) Set aside a large mixing bowl. From here, you’re going to want to take the two flaps of kale and either thinly slice them or just break them apart with your hands into thin slices. Then transfer all of the kale into the large mixing bowl.
3.) Slice the avocado in half, remove the seed, and score each half of the avocado with a knife. Then spoon each half out, which should already be in little chunks, and transfer them into the large mixing bowl.
4.) Massage the chunks of avocado into the kale until all pieces of the kale are coated evenly with avocado. I usually do this for at least 1-2 minutes.
5.) Add in the minced garlic, fresh lemon juice, sea salt, freshly ground black pepper to taste, and extra-virgin olive oil. Gently mix together with your hands until each piece of kale is evenly coated with this mixture. Then set the large mixing bowl aside for about five minutes, stirring occasionally until the kale appears very wilted.
6.) Mix in the roasted pepitas and sliced strawberries with the rest of the ingredients. Taste, then decide whether to add in more sea salt or freshly ground black pepper if necessary, and mix again.
7.) Lastly, transfer the salad to individual plates or into a platter depending on how you are serving it.
8.) Serve immediately and enjoy.
You can easily make additions or substitutions to the kale salad recipe above. If you want to substitute the pepitas for sliced almonds or crushed pistachios, both are a very nice compliment to the salad above.
If you're looking for a more filling and hearty option, adding in one cup of cooked quinoa and one cup of feta cheese or goat cheese will definitely make this salad more of a meal option. You can also add a grilled chicken breast to top each individual salad if you want a protein boost.