Massaged kale salads are such an easy way to “cook” the rough, leafy greens that get a bad rep for being rabbit food. To massage kale properly, I like to work olive oil into the leaves with my hands, getting into the cracks and crevasses. The oil serves as a marinade of sorts, making the leaves tender and easier to digest. After massaging, I like to sprinkle a little bit of acid (here, I used fresh lemon juice) and a pinch of sea salt to make the leaves even more soft and smooth.
A fresh summer peach and pear, as well as unsweetened coconut flakes, add the perfect touch of natural sweetness without any added sugar involved. The best part of this recipe is the creamy avocado drizzle, which you’ll likely want to make again before the last bit gets scooped out of your bowl. Serve it with raw veggies as a snack, or spread a generous portion on a fresh sandwich in place of mayo.