Very finely shredded kale, seeded and peeled cucumber, thinly sliced serrano peppers that are few and far between so when you get one it’s like a pop of heat in your mouth, just enough lemon and olive oil to lightly dress it, and then creamy avocado to pull it all together. Sounds amazing, right?1
My trick for thinly shredded the kale is to 1) use lacinato kale, 2) remove all of the ribs, 3) stack the leaves one on top of each other, 4) tightly make a long roll, 5) hold tight and use your knife to start from the top and the slice as thinly as possible. But honestly, if you just wanted to tear up the leaves and make the rest of the salad as is — it would likely be just as delicious.
South End's "Not-Juiced" Kale Salad
1 large head lacinato (Dinosaur) kale, very thinly sliced
juice from 1 lemon
2-3 tsp. extra virgin olive oil
good pinch fine sea salt
1/3 English cucumber, peeled, seeded, and finely diced
1/2 small serrano pepper, thinly sliced (or to taste)
1/2 avocado, thinly sliced
Add kale to a large bowl and top with lemon juice, olive oil, and sea salt. Using your hands, toss and massage the kale leaves until well coated with the dressing. The leaves should start to turn bright green and reduce in volume by about half. Taste and adjust seasoning as needed — more salt, a little more lemon, etc. Then, add in cucumber and serrano pepper. Toss to combine.
To serve, transfer salad into two bowls (though I’ve been know to eat this all myself) and top with sliced avocado.
Recipe developed for SWW™ by Erin Parekh