While visiting a friend in Kirkland recently, she served up this amazing kale salad that she made in the most unique way. At first, she made it, I ate it, and it was delicious. The next day, wanting it again, I watched how she made it so that I could replicate it back at home....which is why I am now calling it the Kirkland Kale Salad.
What makes the process unique is that you actually have to get your hands a little dirty for this one. As noted in the directions below, you must hand-smash avocado into the kale leaves. This helps to break down the toughness of the leaves, and also helps to take aways any possible bitter flavor of the kale. On our second day of having this yummy salad, I thought it would be great to add some shredded chicken we had just boiled, as well as some chopped grapes. That only added to this already tasty salad. I have also now done this salad with tuna as well, and substituting the grapes for dried cranberries or golden raisins. The options are limitless, as long as you start with the smashing of avocados and adding a little glaze.
Ingredients (serves 2):
- 4 cups shredded up kale leaves (minus the stem)
- 1/2 of a medium avocado
- 1-2 tbsp balsamic glaze (you can find this at Trader Joe's, AJ's, Safeway)
- dash of sea salt
- 2 cups shredded chicken
- 1/2 cup mayonnaise or Vegenaise
- 1/2 cup grapes sliced in half
In a large bowl, smash the avocado into the kale leaves until all leaves are well covered and there aren't any chunks of avocado left.
Divide into serving bowls and drizzle each with 1 tbsp of glaze and sprinkle with a little salt. Set aside.
In another bowl, blend the chicken and the mayo together until moist to your liking (add more or less mayo depending on how you prefer it, but I wouldn't go crazy).
Scoop half the chicken mixture on top of the kale leaves, and top with grapes as well.