In the last year or two, the food industry has become obsessed with kale. You see it everywhere these days, and fad or not, I think it’s a good thing. After all, it’s been a while since a green leafy vegetable made it to the popular party!
Ingredients:
1 Head of kale
1 Red bell pepper, diced into small pieces
3-4 Tbsp of good quality sesame oil, don’t buy the cheap stuff, it won’t taste nearly as good and you’ll need to use more to make up for the watered down flavor
Juice of half a lemon
1 Ripe avocado
4 Tbsp rice wine vinegar
3 Tbsp sesame seeds – toasted (just stick them in your toaster oven at 250 degrees on some tin foil for 2-3 min, don’t brown).
A dash of soy sauce
The key to this recipe is to let the kale marinate in the lemon, vinegar and sesame oil overnight, especially if your kale is fresh. Mix it up the next morning. This versatile green can withstand some serious roughness. All the more reason to keep it in your fridge on a regular basis – it lasts and is great in soups and salads. (<– can you tell that I’m a fan??)
After allowing it to marinate in your fridge overnight, remove it in time to come to room temperature for dinner. Add your diced red pepper, toasted sesame seeds, and avocado (feel free to let the avocado mix in or stand out as pieces) and mix well.
Either way, it’s definitely going to be delicious!
enumnums 
Leave a comment