Eosinophilic Esophagitis Friendly Massaged Kale and Avocado Salad
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Learn more →Ingredients
4 servings
For the salad
- 1 large bunch curly or lacinato kale (about 10 oz), stems removed, leaves torn into bite-sized pieces
- ½ tsp fine sea salt
- 2 ripe avocados, pitted and diced
- 1 english cucumber, halved lengthwise and sliced
- ¼ cup raw pumpkin seeds
For the dressing
- 3 tbsp extra-virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- 1 tsp dijon mustard
- ¼ tsp garlic powder
- ¼ tsp black pepper
- ¼ tsp fine sea salt
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Place the torn kale leaves in a large mixing bowl and sprinkle with 1/2 tsp fine sea salt. Using clean hands, massage the kale firmly for 2–3 minutes, squeezing and working the leaves until they darken, soften noticeably, and reduce in volume by about half.
- 2
In a small bowl, whisk together the olive oil, apple cider vinegar, lemon juice, Dijon mustard, garlic powder, black pepper, and 1/4 tsp fine sea salt until the dressing is smooth and emulsified.
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