Massaging avocado into her kale always aroused her faster than watching Sam Elliott in Roadhouse. “Seriously, I should just keep an extra vibrator in the kitchen,” Evie mused, leering at her Blendtec. No, she would never force herself on her favorite kitchen toy no matter how much kale she massaged. Besides, the cord wasn’t long enough.
Plus, she still had the rest of dinner to prepare. At least the hottie she met at the Bone Yard the night before wasn’t due to arrive for another hour. If he were here now, she was positive he wouldn’t get a chance to try her kale.
Massaged Kale Salad with Avocado and Marinated Beans
Make marinated beans a day ahead by mixing:
- 1 can beans, rinsed and drained (use garbanzos if fava beans aren’t your type)
- 1 clove garlic, pressed
- juice from 1/2 lemon (reserve remaining juice for assembling the salad)
- handful of parsley, chopped
Assembling the salad:
- 1 avocado
- juice from 1/2 lemon (or more if you like lemon)
- salt to taste
- 1 big bunch of kale, chopped
- 1 large roma tomato or 2 small, chopped
- Chop and mash the avocado with the lemon juice.
- Add kale and massage until kale is about half the bulk that it was originally. Salt as desired.
- Plate kale and sprinkle with chopped tomatoes, marinated beans, and extra avocado if you have some right before serving.
TIP: You can plate the massaged kale ahead of time because it stays firm for as long as you need. But don’t dress it with additional chunks of avocado until right before serving since they will brown quickly.
IDEAS: This is actually a very flexible salad. I find fava beans to be a tad earthy so I’ll likely try garbanzos in the next batch. Some folks like lots of lemon and others, not so much. If you have a vampire problem, then of course, add more garlic. I always use more avocado than a normal person would but I’m an avocado junky. The point is, once you’ve got your kale massaged, you can top it with a wide variety of veggies.