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Salad with kale is good, really!

By Penny Stine

Kale gets a bum rap, but since it grows well here, I like to grow it. Then I have to figure out what to do with it. I've blogged about roasting it before, so I won't go there again, other than to say that this year, I've experimented with putting different spices on it to see what I think. I did a Caribbean mixture on a night I made jerk chicken & it was pretty tasty.
Back to not roasting kale. I've discovered that it can be a great green for a salad because it doesn't get wilted and sorry-looking. It usually tastes bitter beyond belief, however, unless you add plenty of acidic ingredients to your salad. The acid somehow cooks the bitterness out of the kale. Don't ask me how, I'm a writer, not a chemist. 
The other night, I started with kale, then added three different colors of tomatoes, an entire ripe avocado, a ripe, juicy chopped peach and some sweet red pepper. While I was chopping salad ingredients, my husband was sauteing shrimp with pickled garlic (that I made using garlic I had grown in my garden!) in olive oil. He dumped the hot shrimp/garlic/olive oil mixture on my salad. I squeezed half a lime on top and mixed it all together.


Mmmmm.... it was so good. The ripe avocado, tomatoes, peach and lime juice made this creamy delicious dressing that was sweet and tart. 
And I'm not just saying that because it's after noon, my stomach is growling and I haven't had lunch.









My husband was skeptical of the peach and the lime (he's got an aversion to fruit in a main course), but he admitted it all worked well together.  


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