In honor of summer, my kale-krazed family has turned off the oven. (Although summer in San Francisco is cool enough that you'll still people wearing down jackets at night, we like to be in sync with the rest of the country.) We're still eating kale, but instead of baking it into chips, we've been eating kale salads. Shed your crunchy kale prejudices-- this is not co-op food, this is raw food for a new age of flavor! After experiencing the therapeutic joy of massaging shredded kale with dressing, you'll reward your taste buds with bursts of flavor and texture. There's the creaminess of avocado to temper the slight bitterness of the kale. Then I've added the cool, juicy crispness of jicama, the sweetness of summer strawberries happily mellowed with balsamic, and to top things off, spiced up pepitas for a final crunch. I haven't told my kids what a nutritious powerhouse this salad is yet, because they like it so much. But if you're wondering, it's full of antioxidants, potassium, folate, vitamin C, fiber, healthy fats and protein-- a very well-rounded, one bowl meal.

Share: