John Myers
Ingredients for 4 servings:
- 3 large leaves of kale
- 1 large avocado(s), ripe
- 3 tbsp olive oil
- 1 lemon(s), the juice
- 6 cocktail tomatoes
- e.g. salt and pepper
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Kale salad – a slightly different starter
Wash the kale leaves and remove the firm, middle stems or cut them flat. If the leaves are very thick, they can also be blanched briefly in salted water. Roll the leaves and cut into 1 cm wide strips, place them in a bowl and season with salt and pepper. Add the olive oil and lemon juice and mix well. Halve the avocado, remove the pit, scoop out the flesh from the skin and cut into small pieces. Add the avocado pieces to the kale and mix. Arrange the salad on plates. Wash and halve the cherry tomatoes and arrange them around the edge of the plate as decoration or on top of the salad. The salad/starter can be served immediately, but is also a good preparation for a meal if the salad is allowed to marinate a little longer.
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