Luscious Late Spring

Recently a good friend from Atlanta commented on how much he enjoys experiencing our open windows when he stays with us. I love them too. These are the days I simply cannot get enough of. The birds wake me up long before the sun, the breeze blows in the warmth, or rain, or sweet mowed grassy smells. It is great to be outside, in a garden, on a walking path, or on a shaded back porch. It is glorious to take it all in. 

Our gardens and farmer's markets are showing off their best - strawberries, blueberries, raspberries, watermellons, deep green kale and lettuces, plump snap peas and crisp leeks. It feels shameful to cook such beauties. I want to eat each one just as they are  - sweet, soft, bitter, crisp and oozing with health benefits. 

Here is a recipe for an easy raw kale salad. The pleasure of this salad starts as you make it. Use your hands, tearing and massaging the kale to soften it. There are 4 simple ingredients. You will distinctly taste each one, but the combination is glorious. Enjoy!

Lemony Kale and Avocado Salad

Makes 2 cups

Ingredients:

2 cups cleaned, dry kale leaves chopped well (collards or Swiss chard work too)

1 medium sized lemon, juiced

1 tablespoon lemon zest finely chopped

1 large ripe avocado, pitted, peeled and cut into chunks

Salt

Method:

Place chopped or hand torn dry kale in a large bowl. Add the lemon juice and sprinkle with a little salt. With clean hands massage the juice into the kale leaves. This will begin to tenderize them. Add the avocado pieces and lemon zest. Using clean hands massage the avocado into the kale leaves until well blended. Season as desired with salt and pepper.