The heat makes me crave salads. This kale salad is one of my all-time favorites. I vary the basics--kale, lemon and avocado--with whatever is in season. When I found red peppers at the market, I knew kale salad was in my future. Just for fun, I checked other recipes for kale salad. Here's a version from 101 Cookbooks. Here's a different version from Oh She Glows.
My favorite kale is Dinosaur or Tuscon, Black Lacanato--whatever you want to call it, this kale has deep green fairly flat leaves with a strong kale flavor and just a hint of bitter.
I'm not really picking kale at the exact season because this kale likes cool better than hot, but some farmers grow and sell it in summer months.
Prices are different everywhere, but it's so nutrient-packed, it's always a bargain from $2 to $3.50 a bunch.
Here is the recipe I posted last kale salad-- it's basic and I'd just added apples. This time I also tossed in toasted pumpkin seeds.
Who doesn't love pepper season at the market?
Kale Salad with Peppers and Avocado
1 red peppers, seeded and diced
1 1/2 tablespoon extra-virgin olive oil, divided
Juice of 1 lemon
1 teaspoon agave nectar, or to taste
1 avocado, seeded and diced
1 tablespoon, chopped Mama Lil's Peppers
Smoked sea salt to taste
1 bunch of kale, leaves removed from stem and thinly sliced
1. Heat a heavy skillet over medium heat. Add half the olive oil and peppers. Stir and cook until peppers begin to brown. Set aside.
2. Combine lemon juice, agave nectar, chopped Mama Lil's Peppers and sea salt in a small bowl. Add avocado, making sure all chunks are coated with lemon juice.
3. Place kale in a serving bowl and drizzle remaining olive over the leaves. Massage into the leaves. When peppers are cool, gently toss with kale, peppers, and avocados in lemon juice. Adjust seasonings.
Enjoy the scents and flavors!