By Sharon Strahan
This is a recipe that totally suits a “free-style” attitude. If you like more onion, add more onion. If you like more tomato, add more tomato. Maybe even a sprinkle of paprika.
It also scales up to make a nice vegetarian/vegan side dish for a party or barbecue - you can use a whole bag of kale and scale up the rest of the ingredients to make it colourful. Start small with the balsamic vinegar and olive oil, massage it in and then add more if necessary.
(Serves 2 )
2 big handfuls of kale
½ red onion, chopped
1 ripe avocado, peeled and chopped
8 cherry tomatoes halved, or 1 medium tomato cubed
Himalayan sea salt
Fresh ground black pepper
1. Wash kale and remove any tough woody bits.
2. Place all ingredients in a bowl.
3. Drizzle with olive oil and balsamic vinegar and massage with hands until all of the salad is lightly coated.
4. Add sea salt and pepper to taste.