Raw Kale & Fruit Salad

Kale is great when it comes to make-ahead lunches. You can dress this salad in the morning, or even the night before, and the kale will still be firm and tender come lunch time. Keep the avocados in a separate container so they don’t get mushed in the salad and spoon them on top of the salad just before eating. A hardboiled egg makes a great stand-in for avocados, and I’ve used diced apples, diced pears, dried cranberries, or other seasonal or dried fruit.

• 6-8 ounces of kale (Tuscan or dino kale are particularly fantastic)
• 1/2 apple
• 1 large shredded carrots
• 1/4 or so cup almonds
• 1/4 tsp Himalayan salt
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1/2 avocado
• pepper

Fold a piece of kale in half lengthwise and use your fingers to tear out the tough inner stem. Repeat with the other leaves of kale (you can save the stems to use in stir-fries, sauces, or soups). Tear all the leaves into bite-sized pieces and put them in a medium-sized mixing bowl put a healthy pinch of salt over the salad and use your fingers to toss and rub everything together, you want to break down the kale with the salt. Massage for about 3 minutes.

Cut the apple into little bits and add them to the bowl, along with the carrots & the almonds. Whisk together the oil and vinegar and either add if eating soon or keep in a separate container to add just before serving. Just before eating, slice the avocado into cubes and spoon them over the salad. This salad will keep for about 24 hours, preferably refrigerated.