Shredded Tuscan Kale, Tomato & Avocado Salad

Adapted from Fresh and Fast Vegetarian by Marie Simmons

Makes 4 servings

SALAD

1 small bunch (about 10 ounces) Tuscan kale,* washed and dried

2 tablespoons fresh lime juice

1 tablespoon extra-virgin olive oil

1/8 teaspoon coarse salt

SALSA

1 avocado, halved, pitted, peeled and cut into ¼-inch dice

1 ripe tomato, cut into ¼-inch dice with seeds and juice

½ cup diced (¼ inch) red onion

1 teaspoon finely chopped seeded jalapeño pepper, plus more to taste

1 small garlic clove, grated

1 tablespoon lime juice

1 tablespoon extra-virgin olive oil

¼ teaspoon coarse salt

¼ cup unsalted roasted pepitas (pumpkin seeds) or roasted sunflower seeds

DIRECTIONS

1. To prepare the kale, cut along both sides of the stem of each leaf with a sharp knife or pull the ruffled leaves away from the stems with your hands. Discard the stems. Gather a bunch of the long kale leaves together on the cutting board and slice into thin (¹⁄8-inch) crosswise slices. You should have 4 to 6 cups lightly packed.

2. Combine the kale, lime juice, oil, and salt in a large bowl. Rub the ingredients together with your hands (as though giving the kale a massage) until the leaves wilt, 1 to 2 minutes. Set aside.

3. To make the salsa: Combine the avocado, tomato, red onion, jalapeño, garlic, lime juice, oil, and salt and stir to blend.

4. Add the salsa to the kale and toss to combine. Sprinkle the salad with the pepitas. Serve at room temperature.

Per Serving: Calories 240; Total Fat 19 g; Sat Fat 3 g; Protein 6 g; Carbs 16 g; Fiber 6 g; Cholesterol 0 mg; Sodium 220 mg.

*Tuscan kale is also known as lacinato kale, black kale, and dinosaur kale.