So, I finally got around to making Yummy Supper’s Massaged Kale with Pomegranate, Persimmon, and Pistachio. And boy am I glad I did! It was so delicious and inspiring, I decided to go ahead and try a version that’s been swirling around in my head ever since I first read Erin’s post. So I had two lunches, and didn’t regret it at all!
I had never eaten raw kale before trying this, and now I don’t know if I’ll ever cook it again. You can almost feel the energy flowing into your body when you eat this massaged kale. Since I’m usually a bit partial to lime, I decided to pair it with honey for my dressing, deviating from the original maple lemon. Then, I wanted a warmer, earthier feeling, so I took a note from Jamie Oliver’s Mad Dog Salad from his book, Jamie’s America, and roasted some avocados with cumin seeds. Topped with some pine nuts and, for a brighter element, both in color and taste, some mango, it ended up being a delicious warming salad on a pretty frigid waning afternoon.
Serves two for lunch, or four as a side dish.
a big handful of kale, about a liter of gently packed leaves
1 mango, peeled and cubed
2 avocados, halved and peeled
3/4 teaspoon cumin seeds
a pinch of flaked sea salt
2 tablespoons pine nuts
3 tablespoons fresh lime juice
1 tablespoon honey
75 ml olive oil (scant 1/3 cup)
Wash and dry your kale, then rip it off the tough stalks into manageable pieces. Whisk together all dressing ingredients, then add the kale. Before you start massaging the dressing in, prepare your avocados for roasting.
Halve each avocado, remove pits and skins, and place on a roasting tray. Spray or drizzle with olive oil, and sprinkle over cumin seeds and sea salt. Roast at 205C/400F for 10-15 minutes.
While your avocados are roasting, massage dressing into kale for 3-5 minutes. Peel and cube mango, and add to kale, along with 1 tablespoon of the pine nuts. When avocado is ready to come out, remove to a cutting board, let cool for a minute or two, then cube and gently toss with kale.
Arrange salad on a platter, and sprinkle over remaining pine nuts.