It is amazing how some things just work. It is a tart salad, but then you get a dried craisin in your mouth and this sweetness hits you. It is truly a flavour explosion in your mouth. I love it. If you don't like really tart dressings, reduce the lemon and vinegar quantities a little.
The acid from the lemon juice and the salt help breakdown the kale leaves. Once prepared the salad keeps in the fridge for up to one week.
If you grow kale, like I do, pick young leaves as they are soft here.
With the avocado, sometimes I put it, sometimes I don't.
This is simple and delicious, definitely worth trying.
4 tablespoons olive oil
Juice of 1 lemon
1 tablespoon apple cider vinegar
1 teaspoon sea salt
1 cup broccoli, cut into small florets
1 avocado, chopped into small pieces
1/3 cup finely chopped parsley
1/2 cup almonds, pecans, pepitas or walnuts
1/4 cup dried sour cherries, currants, cranberries or craisins
Remove the stems from the kale. Cut or tear the kale into bite sized pieces. Add the olive oil, lemon juice, vinegar and salt, and using your hands massage the kale firmly for a couple of minutes. Leave for 20-30 minutes to soften. During this softening time, the leaves will turn a beautiful, vibrant green colour.
Bring water to the boil a medium saucepan. Add the broccoli and simmer for 3 minutes, drain in a colander to cool completely.
Place the kale in a large bowl, add the broccoli, avocado, parsley, pepitas and craisins. Check for seasoning and serve.
Serve with your favourite style of eggs.
Crumble over some soft goats cheese.
When in season add fresh fruit instead of dried, such as pomegranate seeds, green or red grapes or cherries.
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