Massaging kale (shown opposite) with olive oil and salt is a useful technique popular in raw cuisine. The greens get “cooked” by the salt and the squeezing action, becoming tender and more digestible. Nori seaweed, the kind used to wrap sushi, adds a rich, savory note to the salad. Find nori at natural food stores or Asian markets. In summer, add shaved radishes, fresh corn kernels, and mint leaves.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Place the kale in a large bowl with the avocado. Add a dash of salt, the garlic, and olive oil. Gently massage everything together for about 3 minutes. The kale will shrink and become darker and more pliable.
Step 2
Reserve a small handful of the carrot and apple slices for garnish, then gently fold in the carrot and apple to the kale mixture. Taste and season with salt.
Step 3
Divide the salad among four plates. Top each plate with the sliced carrots, apples, and scallions. Season with pepper. Scatter the almonds on top.
Step 4
Turn a burner to medium heat, pick up the sheet of nori with a pair of tongs, and pass it over the flame 3 or 4 times. Let the nori cool for a moment, then fold the sheet in half lengthwise and cut with scissors along the crease. Using the scissors, cut several thin ribbons of nori over each plate. This salad can keep for up to a day in the refrigerator.
