Redbor Kale and Smoked Salmon Salad

Redbor Kale and Smoked Salmon Salad

What a great game last night, we left the party early only to see that the Patriots resurrected themselves by the time we walked in our front door. Whew! Anyway now that is over. Hope your Monday is going great. I’ve made this Kale and smoked salmon salad twice now, both times with Redbor kale and I am smitten.

Redbor Kale

Redbor is my new favorite variety of kale. The color alone is a purplish red or if you like magenta. Even better is the fact that this kale is a wonderful source of vitamins A and C, iron, calcium, magnesium, potassium, protein, carbohydrates and dietary fiber. The leaves may be sautéed, steamed or eaten raw. When raw the flavor is similar to cabbage. The texture is crisp and fibrous, even more so than the common green variety. For this reason, after rinsing I cut the leaves into very small ribbons. Next the ribbons are “massaged” with lemon juice and then allowed to sit on the counter for an hour or so before the rest of the salad is put together. After some time you will notice the color and texture changes. The flavor will become more mellow as well. You will find that only half of the dressing will be needed to finish the salad.

Interesting to note: A decade ago this vegetable would have only served as a decoration on the side of a buffet. Enjoy!

yield: 3 to 4Author: Cheriprint recipe

Redbor Kale and Smoked Salmon Salad

Enjoy this beautiful and nutrient-rich salad that is loaded with hot smoked salmon and avocado.

prep time: 20 MINScook time: 1 hourtotal time: 1 hours and 20 mins

INGREDIENTS:

• 1 head purple (redbor) kale, ribs removed, rinsed, dried and then cut into ¼ to 1/8 inch ribbons
• ½ cup fresh lemon juice (divided)
• 1 garlic clove (minced)
• 1/4 cup olive oil
• 4 ounces hot smoked salmon, (flake with a fork)
• 1 Hass avocado sliced
• ¼ cup panko bread crumbs
• ¼ cup grated Parmesan cheese

INSTRUCTIONS:

1. Place kale in serving bowl, add ¼ cup lemon juice and knead with your finger-tips. Almost like your massaging them together. Let sit together on the counter for at least 60 minutes while the lemon tenderizes the leaves.
2. In the meantime; whisk together the rest of the lemon juice, garlic and olive oil; set aside.
3. When ready, toss in the panko, Parmesan cheese, salmon and avocado. Add dressing (I only used half) then salt and pepper to taste. Enjoy.

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