Since I “discovered” kale a few years ago, I have found numerous ways to eat it. When I first made this salad I was sure that the rest of my family would not even come close to it, so I only made a small portion. How surprised I was when they all liked it and asked me to make more! This has become a staple in our family, and it’s so easy to make!
Kale salad with persimmons and light yogurt dressing
1 bunch kale
zest of 1 lemon
3-4 persimmons
1 avocado – cubed
Dressing:
1 teaspoon Dijon mustard
3 tablespoons of olive oil
salt and pepper to taste
4 tablespoons plain yogurt
Wash kale leaves and tear from stems in bite-size pieces. Mix them in a large bowl with the lemon zest, knead thoroughly and let stand for at least 30 minutes to soften the kale. In the meantime peel and cube the persimmons, cube the avocado. For the dressing, mix in a small bowl the mustard with olive oil until it becomes a smooth paste, add salt and pepper and then the yogurt. Add persimmons, avocado and the dressing and mix really well until all the kale leaves are coated. Enjoy at lunch as a stand-alone meal or as a side with dinner.