June 1, 2011
Now that our garden is in full swing and producing all kinds of fruits and veggies, Kenya and Chloe are constantly begging me to let them cut things to make for lunch and dinner. I'm not sure how much kale I was offered as a kid (if any), but as soon as my kids see it blooming in the garden, they want to eat it. Even though I’ve been blessed with two good eaters, I'm still continually surprised by what they want to eat now. This process of starting an edible garden has been incredible. Without fail, if Kenya and Chloe helped to grow and pick it, they are the ones convincing me to let them eat it -- not the other way around.
This salad recipe was inspired by my gardening mentor, Lauri, as she makes it all the time for her kids. Coincidently, another mom friend of ours also makes it with her three kids and let's them smash the avocados in with the kale using their hands (Chloe assumed those honors for me). Both moms told me it was their kids’ favorite recipe, so with that kind of popularity I had to give it a try.
To make my version even easier for little mouths to chew, I cut the kale into thin ribbons (you can leave it in bigger pieces if you prefer). The kale becomes soft and tender when it's mixed with the lemon and olive oil making it a nutrition-packed side dish that everyone I’ve served it to has loved. Even if you aren’t growing kale in your backyard, you’re going to want to after you taste this!