This is my Sunday staple. Unless I am entertaining with an early BBQ or a Sunday roast (winter time regular) this is what’s on my table. It’s dead easy, versitile and a real fridge cleaner-outer when you want to start your week fresh. Try mine or make your own version and tell me if it’s better! #BITB
Every Californian knows how to dice an avocado…it’s a right of passage here. The knife lobbed into the core, with the twist and removal…I could probably do it in my sleep, but I actually like having fingers, so I won’t.
The trick to this part of the process is using your hands. My massaged kale salad literally means I massage it, really working in the lemon juice, which breaks down the kale and tenderizes it, and the avacado which becomes creamy and creates its own dressing.
Assembling all of your ingredients, it’s totally cool to pop in extras at this point. Beets are my fave addition when I have them…chick peas would be nice, blanched asaragus would be lovely, nuts or seeds….blueberries? Why not?
- 2 cans of tuna ( I like to use one packed in olive oil- the good kind- and one in water to balance it out.)
- ⅓ cup chopped red onion
- 2 tablespoons mayonaise
- 2 lemons
- 2 teaspoons capers
- ½ of an avocado
- 2 tablespoons olive oil
- 1 bunch Tuscan or black kale
- 1 large tomato or 1 cup cherry/grape tomatoes (or a few Heirlooms if you're lucky enough to have them!)
- 1 Persian cucumber
- 1 can sliced beets
- 1 package soba noodles (my hubs likes ramen in his - to each his own!)
- For tuna mix - open and drain both cans of tuna, place fish in a bowl, add onion, mayo, capers, juice of one lemon, and mix well. set aside
- For kale salad - wash and finely slice the kale, almost julienne style. Squeeze juice of second lemon over kale, add the olive oil, half the avocado chopped into small bits and a hefty pinch of sea salt. Now, with clean hands, mash it all together, really massaging the kale and avocado together. It will become creamy and the kale will soften and tenderize. Let the salad sit while you cook the noodles and plate your salad toppings.
- Cook the soba noodles according to directions on the package. Drain and rinse with cold water.
- You're now ready to plate your salad. Grab a handful of the creamy kale & lemon salad and place in bowl, top with a portion of noodles off to one side, add a scoop of the tuna mix in the middle and throw in some of the sliced beets and tomatoes around the sides. I like to top with a spoonful of plain yogurt, sweet chili sauce, and always a drizzle of Siracha hot sauce. Great healthy end to an indulgent weekend!