{recipe} Kale Salad with Pear Squares & Pine Nuts

Recipe & Tips by Éva Raposa

TRY this salad (so delicious!!), and you won't need REASONS to eat it, but it's such a pleasure to know that food you love is loving you back. So let's dive in!

Kale is quite often called a "powerhouse" for good reason. It's high in iron (Popeye's spinach can't touch kale!!), Vitamin K, antioxidants, and calcium. For starters. Kale both helps you to detoxify AND rebuild. We ❤️you kale! 😘

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RECIPE: Kale Salad with Pear Squares & Pine Nuts

Yield: 2 generous salads
 

BASE INGREDIENTS
4 cups curly kale
2-3 Tablespoons avocado oil
1 teaspoon pink salt

TOPPING INGREDIENTS
1 ripe avocado, diced or sliced
1 pear, cubed
1/4 cup pine nuts
chili pepper flakes, to taste
1/2 lemon, juiced

INSTRUCTIONS
1. De-stem the kale, then chop your leaves into smaller bite-sized pieces.
2. Massage the avocado oil and pink salt into the kale, firmly until the kale begins to look almost wilted.
3. Arrange your toppings of avocado, pear, pine nuts, and chili flakes, with a squeeze of lemon juice.
 

TIPS & TRICKS for your prepping pleasure

SUBSTITUTIONS (make life so much easier!)

  • Don’t have avocado oil? Just use another one!! 
  • Don’t have pink salt? Use what you have (although we are partial to the pink salt!). 
  • Replace pear with apple or even an entirely different fruit.
  • Pine nuts can also easily be swapped for another nut or crunchy item of your preference. Like Brazil nut seeds if you have ‘em on hand already! 
  • Substitute lemon juice for lime juice, orange juice, or apple cider vinegar. 
  • Swap out the chili pepper flakes for another pungent, happy-circulation food like onions, cayenne powder, or fresh black pepper.

Éva Raposa

Eva Rawposa LLC, 455 State Road, Tisbury, MA, 02568

Éva Raposa is a digital marketing strategist, website designer, and raw foods enthusiast based on the island of Martha's Vineyard.