bbqtofu_salad_cornpuddingThis was an excellent meal.  The Apricot BBQ Tofu is a repeat from Veganomicon.  Good stuff.  The southwestern corn pudding is the obvious standout in this meal.  It was from Veganomicon.  We love this recipe and we love this cookbook! We are also trying to get more kale recipies because how vitamin rich kale apparently is.  This salad was excellent.  We got the recipe from a friend’s friend.  Thanks for passing it along, Brenda!

Avocado Marinated Kale Salad

Ingredients

1 head kale, destemmed- we used dino
2 avocados (can use 2 Tbsp olive oil instead- we didn’t)
3 lemons (or lemon juice)
2 large tomatoes
handful of mung bean sprouts (I usually don’t use, mostly because I don’t have them on hand)
sea salt to taste
cayenne pepper to taste

Method

Wash kale very well.  Remove leaves for inner stem with you hands or knife.  Place into a large mixing bowl and with yourhands rip the kale into small bite size pieces.  Scoop out the avocado into the bowl.  Juice the lemons into the bowl.  Dice the tomatoes and add. Add the sea salt and cayenne and then dig your hands in an mush it all up until the kale softens.  Add the sprouts about half way through to get them incorporated, but not demolished.  This is good right away and also saves well.

Notes

Kale has the highest level of antioxidants of all the greens.  The kids will eat it as well.  They prefer dino kale- which we got for this salad at the farmer’s market.