Kale, Carrot and Avocado Salad

I finally found a kale recipe I like! I've been trying to like kale because of all it's health benefits but I've just never really liked it. I like it when it's in soup, it's O.K. prepared that way. I like spinach and chard but just have never develped a taste for kale, but I think that may be changing now. Kale has even more nutrition than spinach and is one of the healthiest vegetables on the planet! It's the "queen of green"! Why? One cup will give you 15% of the daily requirement of calcium and vitamin B6 (pyridoxine), 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K (watch out if you are taking an anticoagulant such as warfarin) It's also a good source of minerals of copper, potassium, iron, manganese, and phosphorus. It's high concentrations of antioxidants- carotenoids and flavonoids - and phytonutrients are all cancer fighting nutrients. Kale is also rich in the eye-health promoting lutein and zeaxanthin compounds. The fiber content of cruciferous kale binds bile acids and helps lower cholesterol and reduce the risk of heart disease. In other words, kale is really healthy for you. The most typical way of preparing kale is to stir-fry it with a little olive oil and garlic but I liked this salad better that that. I may even have this on a regular basis.

Serves 4

1 bunch kale (or 1/2 bunch if it's a really large bunch), stemmed and finely chopped
2 cups grated carrots
2 avocados, peeled and pitted
1/4 cup thinly sliced red onion
2 Tbsp. lime juice
2 Tbsp. sesame seeds, toasted
1/2 tsp. soy sauce

1. Toss all ingredients together in a large bowl.

2. Use your hands or the back of a large spoon to thoroughly mash one of the avocados into kale.

3. Slice the other avocado and toss into salad.

4, Set aside at room temperature for 30 minutes before serving to allow kale to soften.

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