1 bunch kale - any variety
1/4-1/2 tsp salt
2-4 tsp lemon juice
1 tsp olive oil
1/2 cup diced bell pepper
1/4-1/2 cup julienne carrots
1/4 cup chopped celery
2 T pine nuts
1/2 cup cherry tomatoes
1 avocado, cubed and drizzled with lemon juice
1-3 tsp balsamic vinegar
salt and pepper to taste
Wash the kale and shake off excess water. Remove the leaves from the stem and tear into bite-sized pieces. Drizzle about 1 teaspoon of lemon juice, 1 teaspoon of olive oil and 1/4 tsp of salt on top. Wash your hands and massage the kale until it reaches the consistency you like - al dente or softer (1-3 minutes). Set aside.
Dice the bell pepper. Chop the celery. Julienne the carrots. You can leave the cherry tomatoes whole, or slice them in half. Cube the avocado and drizzle with a little lemon juice. Set the avocado aside.
Add all of the vegetables, the pine nuts and 1-2 teaspoons of balsamic vinegar to the kale. Mix with tongs. Taste and adjust seasonings. Plate the salad and top with avocado. Serve!
Kale Salad can be stored in the fridge for a couple of days in an airtight container.
Other topping ideas: sun dried tomatoes, blueberries, dried cranberries or cherries, scallions, minced sweet onion, strawberries, artichoke hearts, walnuts, broccoli florets, sunflower seeds, spinach, pecans, chopped dried apricots, diced mushrooms, pumpkin seeds, olives, corn kernels.