Kale Salad with Poppy Seed Dressing

This is another one of those salads that I make regularly. Raw kale can be really chewy and hard to actually swallow - that is why this salad needs kale leaves to be massaged well in olive oil - the massaging makes them soft and less chewy.

INGREDIENTS:

• 1 bunch kale leaves - de-stemmed and torn into smaller pieces
• 1 lime juice
• 1-2 tbsp Olive Oil
• 1 tsp Sea Salt
• 1-2 Avocado
• 1/2 cup grapes
• 1/4 cup pine nuts

Dressing:

• 4 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Mustard sauce
• 1tsp honey
• 1tbsp poppy seeds
• pinch of salt

NOTES:

• You can use any kind of kale, I usually use lacinato/dinosaur kale
• You can add any variety of veggies and grains to this salad. I have tried adding quinoa and moon dal sprouts. 

PROCESS:

1. Massage the kale: Put the torn kale leaves in a big salad bowl and add the olive oil, lime juice and salt. (I would suggest starting with juice of half a lime and add more later in needed). Now, roll up your sleeves and massage the kale leaves with your palms - do it for about 3-4 minutes till the Kale turns deep green in color and soft in texture.
2. Chop the avocado and grapes and add them to the salad bowl
3. Toast the pine nuts on low flame till they are fragrant and turn slightly brown in color
4. Mix all the dressing ingredients well in a bowl and drizzle it on the salad as much as you need. You can store the leftover dressing in the fridge for up to a week.
5. Top it with toasted pine nuts and your salad is done.