No official name here, not even a *real* recipe, just a framework for you.
We fell in love with kale salads a few years ago. And I was actually surprised that my husband went for it the first time I made one!
I almost always have a bag of Trader Joe’s curly kale in the frig – it lasts quite a while and is pre-prepped (torn and washed) so this salad is easily thrown together. I also always have a ripe avocado – they’re either ripening on the counter or there are ripe ones *on hold* in the frig. This salad frequently accompanies our other “go-to” meal item, our homemade frozen tamales, as the flavors are complementary.
“Go-To” Kale Salad
Kale, washed and torn from stems
Olive oil
Salt
Garlic powder
Cherry tomatoes, halved
Avocado, diced
Lemon (or lime) juice, just a squeeze, to taste (a few drops of bottled works in a pinch too!)
Sriracha Sauce (aka Rooster Sauce), to taste, if desired
Roasted Sunflower Seeds
Place your kale in a bowl and drizzle with a bit of olive oil and a dash of salt. Massage kale with your hands until the leaves are coated. Sprinkle with garlic powder and let it rest while you make the other parts of your meal; the leaves will soften. Top kale with remaining ingredients and serve.
Beyond Rice and Tofu 