Kale is a vegetable we experimented with successfully in the Monastery garden. It is now one of our staples. It is great fun on a beautiful spring morning to harvest these nutrition-rich leaves. After snipping them from the main stalk, we take them to the back porch where they are washed before bringing them into the kitchen. Growing and harvesting is a deeply satisfying process that connects us to the earth, our bodies, and the cycles of life. Before we discovered Kale Salad, we most frequently steamed it or added it to a soup. This now has become one of our favorite recipes, and we would like to share it with you.
Kale Salad
Serves 5
- 12 oz. kale, any variety, chopped
- ½ red bell pepper, finely chopped
- ¼ cup chopped, packed parsley
- 2 avocados, pit removed and chopped
- 1 tablespoons olive oil
- 1 ½ tablespoons lemon juice
- 1 tsp salt
- Pinch of cayenne
1. In a medium-size mixing bowl, combine all ingredients. Massage and mix with your hands to “wilt” the kale and cream the avocado (this should only take a minute or two), and serve.
Gasshō,
Sequoia