This Kale Salad has only three sensationally healthy ingredients and tastes better than any kale salad that I have ever tasted! This recipe comes straight out Rouxbe’s kitchen. Find out how my first week went at Rouxbe’s Plant Based Professional Course!
This one goes out to all fellow kale lovers that just don’t love kale unprocessed in the raw. Yeah, that’s me, too! Or at least I thought that was me….
Drinking kale juice?! Heck yeah! I’ll push my kale through the juicer any day of the week and chug it down like it’s going out of style.
Cooking with kale? Absolutely! My pleasure. Tastes great once it has been cooked and softened.
Eating kale salad? Ummm… not so much!
That was until I tried Avocado Massaged Kale Salad which was a total game changer!
What once tasted rough, bitter and fiber-y is now a dream in green; tender, with a creamy avocado coat and zesty lemon juice dressing. The trick is to use your hands to massage the kale. Take a look at this Rouxbe video to see how it’s done!
Making outstanding kale salad with only three ingredients is just one of the many new things I have learned during my first week at Rouxbe’s Plant Based Professional Course!
I was nervous starting this course as I had never participated in an online cooking school. I mean – how does that even work?
Rouxbe makes it super easy. The Plant Based Professional Course is broken down into 18 units which each consists of several tasks. These tasks are only a few minutes each (except for the cooking assignments); I get such a sense of accomplishment each time I get to virtually tick a box for a task that I have finished!
Here is a screen shot of my “home” screen for the course (see where it says 100% current grade? Yeah, I’m a geek! Now you all know!)
Our very first activity was to make our Go-to dish and take photos of it: 1 photo of the “mise en place” (all ingredients weighed, peeled, chopped and ready to use), one photo of the actual cooking in progress, and one photo of the finished meal!
I made my favorite Spicy Lemon Ginger Soup with Mushrooms – some of you may remember from a few weeks ago.
Our second task was to do a “re-set” of our refrigerator; we basically had to demonstrate with photo proof that we had created a section in our fridge that was tidy, organized and stocked with plant-based products only! That was another easy task for me as my soldier and I are part-time vegans. I just had to shove the eggs onto the top shelf and throw out some mushy zucchini et voila! My refrigerator, ready to go:
I had so much fun doing these tasks and can’t wait to get to the actual cooking part!! I’ll keep you guys updated about my progress!
- 1 medium bunch kale (any type), stemmed and shredded
- 1 avocado, pitted and flesh removed
- 1 lemon, juiced
- In mixing bowl add the kale, avocado and lemon juice. With your hands, press to cream the avocado until thoroughly mixed. Watch a video to see how it's done!
- Add salt and pepper to taste.
- Toss with other ingredients you'd like to add or enjoy as is!