Confetti Kale Slaw

by makingromaroma

We devour this stuff, especially Adam.  And you know you’re on to something when your husband begs you to make kale salad!

Adapted from Whole Foods

We whip this up all the time and scarf it down almost as quickly.  This kale slaw also makes a great addition to any Tex-Mex spread like enchiladas, fajitas, tamales, etc.

Kale is a tricky dark, leafy green to eat raw because it can be quite bitter and tough.  That’s where the avocado and lemon juice come in.  By massaging the guacamole-like dressing into the kale, the heat from your hands along with the lemon juice break down the tough, bitter leaves, resulting in a much more mellow flavor.  The avocado adds creaminess and you punctuate the newly tender green with sweet bell pepper and the warmth of a little onion. All these ingredients work together to make a pleasantly tangy, creamy, sweet and spicy salad.

Serves 6-8 as a side

  • 2 bunches of kale, chopped into thin 1/4″ x 1″ strips
  • 2-3 ripe avocados
  • juice of 1 lemon, plus more to taste
  • salt and pepper to taste
  • 2 tablespoons olive oil, plus more to taste
  • 1 small red onion, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced

In a large bowl mash up the avocados with the lemon juice, olive oil and a little salt and pepper until you achieve the consistency of a somewhat smooth guacamole.

Add the chopped kale and massage into the avocado spread, continue working in the avocado until the salad has shrunk by about half and the kale is flexible.

Add the bell peppers and onion, mixing thoroughly with your hands. Taste and adjust the seasoning as necessary. I usually end up adding more lemon juice, salt and pepper to taste.

You can serve immediately. We like to let ours sit in the fridge a few hours and allow the flavors marry.