Party in Your Mouth Summer Avocado and Kale Salad
This vibrant summer salad combines massaged kale, creamy avocado, sweet strawberries, and crisp jicama with thinly sliced red onion. It's dressed simply with olive oil and balsamic vinegar, then crowned with crunchy, zesty spiced pepitas, offering a delightful interplay of textures and flavors.
Equipment
- 1 Cutting Board
- 1 Chef's knife
- 1 Large Mixing Bowl For assembling and tossing the salad.
- 1 Small Bowl For whisking the dressing.
- 1 Skillet or Sauté Pan For toasting the pepitas.
Ingredients
Main
- Party in Your Mouth Summer Avocado and Kale Salad
- 1 avocado peeled, pitted and cut into chunks
- 1 bunch kale I used the curly variety here, but I like dinosaur kale too
- 1/2 cup sliced strawberries
- 1 cup jicama peeled and sliced into matchsticks
- 1/4 cup thinly sliced red onion
- 3 tablespoons extra virgin olive oil
- 4 tablespoons balsamic vinegar
- freshly ground black pepper to taste
- 1/2 teaspoon salt adjust to taste
- 2-4 tablespoons zesty spiced pepitas recipe follows
- Zesty Spiced Pepitas
- 1 cup pepitas untoasted
- zest of 1 orange
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon sugar
- Dash ground cinnamon
- 1 teaspoon canola or vegetable oil
Instructions
- First, prepare the Zesty Spiced Pepitas: In a small skillet, heat the canola or vegetable oil over medium-low heat.
- Add the untoasted pepitas to the skillet and toast gently, stirring frequently, until lightly golden and fragrant.
- Remove from heat, then immediately toss with orange zest, salt, cayenne pepper, sugar, and a dash of ground cinnamon until evenly coated. Set aside to cool.
- Prepare the kale: Wash and thoroughly dry the kale. Remove the tough stems, then chop or tear the leaves into bite-sized pieces.
- Place the kale in the large mixing bowl, drizzle with a small amount of olive oil (from the 3 tablespoons) and a pinch of salt, then massage it with your hands for 2-3 minutes until softened.
- Prepare the remaining salad components: Peel, pit, and cut the avocado into chunks. Slice the strawberries. Peel and slice the jicama into matchsticks. Thinly slice the red onion.
- In the small bowl, whisk together the remaining 3 tablespoons of extra virgin olive oil, 4 tablespoons of balsamic vinegar, 1/2 teaspoon salt, and freshly ground black pepper to taste for the dressing.
- Add the massaged kale, avocado chunks, sliced strawberries, jicama matchsticks, and thinly sliced red onion to the large mixing bowl.
- Pour the prepared dressing over the salad ingredients and toss gently until everything is well combined and coated.
- Serve immediately, garnished generously with the cooled Zesty Spiced Pepitas, adjusting salt and pepper as needed.
Notes
1. Always 'massage' your kale. This breaks down the tough cell walls, making it more tender and digestible. A drizzle of olive oil and a pinch of salt helps immensely.2. The pepitas are key for texture and flavor. Toast them gently over medium-low heat to prevent burning, as their spices can scorch quickly. Keep an eye on them.3. For the avocado, ensure it's perfectly ripe – firm but yielding gently to pressure. Add it last to prevent excessive bruising and browning.4. Balance is crucial: adjust the balsamic vinegar and olive oil to your preference. A good quality balsamic will elevate the dressing significantly.