Cookbook
LuAnn's Kale Salad with a Kick
This extremely flavorful salad, made from fresh (raw) kale - a nutritional powerhouse, is surprising. As my son, Monte, exclaimed after taking a bite, "This salad is RIDICULOUS!" (A high form of praise). Indeed, the unique salad will elicit compliments from family and friends; though probably few will say it's ridiculous! 
Massaging the avocado and olive oil into the shredded kale not only softens the tough, chewy leaves, but also removes any bitterness. The resulting kale is pleasingly tender and mild, with the appearance of sauteed, rather than raw greens. Fresh minced garlic adds the "kick". (Not suggested for those who don't like garlic)!
1 large bunch (or 2 smaller bunches) fresh (raw) curly-leafed kale (choose leaves that are bright green and crisp, not faded and limp)!
1 ripe avocado, halved and pitted
2 Tablespoons extra virgin olive oil
4 cloves fresh garlic, peeled, then finely minced
2 Tablespoons lemon juice
2 Tablespoons balsamic vinegar (or may use all lemon juice)
2 Tablespoons Braggs Liquid Aminos (or reduced-sodium soy sauce)
1 to 2 Tablespoon nutritional yeast flakes (see Parting Shots)
1/2 teaspoon salt, or to taste
Wash the kale leaves well, then pat dry.
Fold the leaves in half lengthwise along the stem, then use a sharp to make a cut as close to the stem as possible; discard stems.*
Slice the leaves into 1/4-inch shreds, then place in a large salad bowl.
Scoop the avocado flesh from the skins and add to the kale.
Add the olive oil.
With clean hands, massage the kale (rub it between your fingers), until the avocado is completely mashed and the leaves are softened.
Stir in the remaining ingredients, adding salt to taste.
Serve immediately, or cover and refrigerate.
As this salad was made for my family, which includes several who wish to exclude cheese from their diet, I have used nutritional yeast flakes; however, for those not opposed to dairy, these may be replaced with grated Parmesan cheese.
*The stems are nutritious and may be eaten; however, they are not used in this salad. I DO use them when preparing cooked kale.
Recipe by LuAnn Bermeo, author of Amazing Meals I and II.
The photo above (from rawfoodtalk.com) shows curly leaf kale before it has been prepared.
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