Recently, I’ve encountered some delicious raw kale salads. This, of course, triggered my culinary curiosity. 

I started to play around in the kitchen. For some time, I had been experimenting with quick pickling vegetables. This salad seemed like a good excuse to incorporate them together. My good friend Jacob inspired me to create a recipe.

How could it go wrong? Two delicious concepts in one salad: pickled vegetables and raw kale.

Give yourself a half hour before serving. The quick pickling makes timing important.

- 1 bunch Kale
- 1 large cucumber
- 1 medium to large apple
- A few slices of red onion
- 1 avocado
- 1 carrot
- 1 tomato
- 1c feta cheese
- 1 clove garlic

Keep on hand:
- Good balsamic vinegar
- Olive oil
- Herbs
- Mustard
- Salt
- Sugar

First thing’s first, the quick pickle.
Peel the cucumber, cut in half and scrape the seeds out with a spoon. Chop into 1/4 inch thick semi circles. Peel, core and slice the apple. Dice the red onion finely. 

Combine cucumber and apple in a medium bowl and sprinkle over about a teaspoon of salt and sugar over. 

Place the red onion in a small bowl and add a pinch of salt and sugar, as well as a dash of balsamic.

Mix the contents of both bowls well and allow to sit while you continue to prep. The pickling takes at least 10 minutes but no more than a half an hour.

Now the kale...
De-spine kale and rip into small bite size pieces. In a large bowl, toss with about one tablespoon of olive oil in a large bowl.

With clean hands, massage the kale, gently at first, but don’t be afraid to get a little rough. This will take some time, about 5 minutes.

Once the kale starts soften, add a splash of balsamic and continue massaging. When the kale has a noticeably more pleasant texture and tastes delicious, you are ready to move on to the next step. About 10 minutes total.

Time to assemble
Peel and chop the carrot into thin slices. Chop the tomato and avocado. Add to the kale.

Now it’s time to whip up a quick vinaigrette. Precision isn’t important because it’s not the main feature of the salad. I use more balsamic than olive oil, 1 clove of chopped garlic, a squirt of mustard (important because it is an emulsifier), some oregano, salt, pepper and basil. About a quarter cup total. Beat with a fork, add to the bowl and toss.

Crumble the feta, add to the bowl, and light toss.

Add the quick pickled cucumber, apple and onion.



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