Now, I don’t know if people are still eating kale, but for me, it still holds its novelty. I typically still buy it every week when I am at the grocer. Kale is so diverse and there are so many things that I can do with it. From salads to juices and even wilting it down to serve as a side dish. Kale is truly a hearty versatile green.
I think that my first experience with kale was when I was in high school and worked a place called Gambino’s Pizza. I started working there when I was 15 at the cash register. By the time I graduated high school I knew every job that was there.
What Does this have to do with kale?
Where the kale part comes in is that we got a large box of kale every week. We used it to place around all the tubs on the salad bar. No one ate it, of course, it was all for decoration.
I remember at the time reading an article about Bonnie Raitt and finding out that kale was one of her favorite foods. Food? No way that stuff was for salad bar decor! It was the mid-nineties, and at the time I thought that it was absurd that someone would eat the rough looking leaves.
almost twenty years later, and here I am hanging out with one of my best friends, kale. This week I am sharing one of my favorite salads that I like to make which is inspired by the Raw Power Salad at Native Sun in Jacksonville. There was a time in my life when I probably ate there four times a week. I often try to recreate recipes that I love from their deli.
This recipe pairs our buddy kale with cauliflower, broccoli, and a wonderful avocado dressing. You are going to want to dig into this right away. If you can contain your tastebuds, do yourself a favor and let the flavors meld together for several hours up to one day.
- 6 Cups of Kale Leaves
- 2 cups of Broccoli
- 2 Cups of Cauliflower
- 1 Avocado (or 2 tiny avocados)
- 1 clove garlic
- Juice of 1 lemon
- 1 tbsp Olive Oil
- pinch sea salt
- Chop Kale, Broccoli and Cauliflower into bite size pieces. Place all items in a large mixing bowl.
- In a blender or food processor combine remaining ingredients and blend until smooth. If dressing is too thick you can add a little water one tablespoon at a time to thin it out.
- Toss veggies in dressing and coat well. Serve cold as a large salad or side dish
Subscribe To Our Newsletter
Join our mailing list to receive the latest news and updates from Brunch and Biceps