Rarely can a dish that actually tastes good satisfy such diverse dietary requirements: raw, vegan, and paleo-friendly. A winner all around. Not only that, but its colorful and rich in antioxidants. So this is my go-to dish for potlucks or anytime I need a quick and easy kale recipe.
Original recipe from RenegadeHealth.com
Creamy Curried Kale Salad
1 Large avocado, ripe
1 Teaspoon to 1 Tablespoon lemon juice
1 Tablespoon curry powder
1 Bunch kale, de-ribbed and leaves coarsly chopped
1/2 Teaspoon salt
1 Tablespoon olive oil
5 Large cherry tomatoes, quartered, or any brightly color veggie you’d like to add, such as bell peppers
- In a small food processor, blend the avocado, lemon juice and curry powder until smooth. Taste and adjust if needed.
- In a large bowl, massage the kale with olive oil and salt until softer and darker in color.
- Toss the kale with the avocado blend, and fold in veggies.
Serve immediately or chill covered in fridge until ready to eat.
Sometimes I load it up with lots of other veggies in addition to tomatoes: bell peppers, carrots, jicama, sliced zucchini, etc. In which case, I make some more avocado-curry mix to coat the extra veggies or dilute with lemon juice.