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Kale Salad

Barbra Weisman via Julie Weisman

Julie's comments:  I have so much kale in my garden.  This is a very good (and very healthy) way to eat it.  My kale is the small-leaf, curly kind.  It is a bit more tender than the larger-leafed kale and is not bitter.
Food Editor's comments:  Kosher pumpkin seed oil may not be readily available even in your kosher or health foods market, but it is available on the internet.  One source is
Living Tree Community Foods.


1 bunch kale, washed, stems removed, and chopped into bite-sized pieces
1 medium red onion, chopped into regular dice
2 ripe avocados, chopped in large chunks

4-5 Tbsp pumpkin seed oil (This is essential and really makes the salad.)
Juice of lime or lemon to taste (Julie likes using limes.)
Salt & pepper to taste

In a large bowl, mix all the dressing ingredients together well.
Add the chopped avocado, then the onion and carrot.  Toss gently to coat the vegetables.

Add the kale and toss again, making sure to coat all the kale with the dressing.

Note: This salad is better if made in advance by a few hours, as the kale softens a bit.

Julie Weisman is an indispensable member of the ShalomBoston staff and a fantastic cook.

Kale Salad


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