Market Week is a lovely event sponsored by Kelly of Eat Make Read. The idea is to hit the market, take a picture of your haul, and cook five dinners from your market bounty. As I mentioned, I am modifying things a bit to fit my schedule, so my first contribution to Market Week is a post-market lunch. I don’t always have the chance to eat lunch at home on Sundays, especially if I want to go to a yoga class, but when I do, I particularly enjoy having a kale salad. I discovered kale salad from Choosing Raw, where she recommends massaging the kale leaves. After trying several variations, my favorite approach is to massage the kale leaves with olive oil and salt, and then top with lemon juice and other toppings. I used to massage avocado into the kale, but I found I prefer to use avocado as my part of toppings.
For lunch on Sunday, I used about 4 cups of curly kale, with the stems removed, massaged with a tablespoon of extra-virgin olive oil and some sea salt. Then I drizzled the juice of half a lemon and topped the salad with sliced red peppers. And, to go with this delicious salad, I had red pepper boats topped with avocado mashed with lime, sliced scallions, minced jalapenos and diced cherry tomatoes. Yes, I know the avocado was not from the farmer’s market, but it was left over from last week and sorely needed to be eaten. Everything else (well, except for the lime and lemon) however was directly from the market.
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