Talk about a July 4th celebration in your mouth! Colorful green, purple, orange, and rosy raspberry penetrate and blow away any taste barriers. Experience sweet, salty, astringent, bitter, creamy – all in one dish.
1 head of kale (the dark curly kind)
Juice of 1 lime or lemon
½ t. Celtic sea salt or regular sea salt
Red onion – chopped and added to taste
Pine nuts – about ¼ to 1/3 cup to taste
Raspberry vinaigrette (or other sweet dressing)
1 mango, sliced
1 avocado, sliced
Remove the kale leaves from the stems, wash well, rinse and place in large bowl. Add lime juice and salt. Scrunch down the kale with your hands (for about 5 minutes). You will begin to feel the kale break down from the lime and salt and reduce in size by more than half. Continue scrunching until the kale is soft, then toss in the red onion, pine nuts and drizzle of raspberry dressing. Plate the kale on 2 plates, top each with one-half the mango and avocado slices. Drizzle with additional raspberry dressing if desired.