Shredded Kale Salad

There is such wonderful looking kale in the markets right now but what to do with it? This recipe from Marie Simmons is the business. It's so good, so fast  and so delicious you'll be amazed.

1 small bunch (about 10 ounces) of kale, the dark, leafy, Tuscan variety is the nicest for this washed and dried

2 tablespoons fresh lime or lime juice

1 tablespoon extra-virgin olive oil

½ teaspoon coarse salt

1 avocado, halved, pitted, peeled and diced (¼ inch)

1 ripe tomato, diced (¼ inch), with seeds and juice (about 1 cup)

½ cup diced (¼ inch) red onion

1 teaspoon finely chopped seeded jalapeño pepper, plus more to taste

1 tablespoon lemon or lime juice

1 tablespoon extra-virgin olive oil

½ teaspoon coarse salt

and if you like - ¼ cup unsalted roasted  pumpkin seeds

1. To prepare the kale, cut along both sides of the stem of each leaf with a sharp knife or pull the ruffled leaves away from the stems with your hands. Discard the stems. Gather a bunch of the long kale leaves together on the cutting board and slice into thin (¹⁄8-inch) crosswise slices. You should have 4 to 6 cups lightly packed.

2. Combine the kale, lemon or lime juice, oil and salt in a large bowl. Rub the ingredients together with your hands (as though giving the kale a massage) until the leaves wilt, 1 to 2 minutes. Set aside.

3. Add the avocado, tomato, red onion, jalapeño, garlic, citrus juice, oil and salt.

 4, Toss to combine. Serve at room temperature.