This was one the very first plant-based recipes I created and it quickly became a staple! If you’ve been a guest in our home, chances are you’ve been served my kale tacos for a get-together. Especially if you mentioned you don’t like kale…hah! This is a fun way to trick picky-eaters into consuming lots of the good green stuff.
This is really two recipes in one, since the massaged kale is wonderful as a salad on it’s own! Creamy, bursting with flavor and a hint of spice, this is the perfect kale to avocado combo. As a salad, this massaged kale filling has been my offering at various dinner parties and it’s always a winner. This is quick and easy to take on the go.
There is a reason that this method makes kale irresistible; massaging the kale in the avocado and lime juice breaks down the hard fibers and reduces any tough, bitter, or stringiness that are sometimes associate with kale. While the kale is still raw, keeping all the natural enzymes intact, it’s soft and creamy. This technique is similar to how chef’s ‘cook’ seafood in citrus juice for ceviche.
- 1 large bunch curly kale
- 1 bunch cilantro, finely chopped
- 2 small avocados
- 2 limes, juiced
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tomato, chopped
- 1 red pepper, chopped
- Massage the avocado and lime juice into the kale until evenly distributed. Let set for 5-15 minutes to soften.
- Add in your spices and other veggies, toss to combine.
- In a tortilla spread the side with a thin layer of beans then stuff with the massaged kale salad. Repeat and enjoy!