Southwestern-Flavored Massaged Kale Salad - by Nava Atlas
8- to 10-ounce bunch curly kale, rinsed, dried, stemmed, and cut into bite-sized pieces
3 tablespoons Olivado Avocado Zest Oil
2 cups cooked fresh or frozen corn kernels
1 medium firm, ripe avocado, peeled and diced
3 medium tomatoes, diced
1 medium red bell pepper, cut into short, narrow strips
1/2 cup green pimiento olives
2 to 3 scallions, green parts only, sliced
Juice of 1 lime, more or less to taste
1/4 cup minced fresh cilantro, optional
Salt and freshly ground pepper to taste
Place the kale in a large serving bowl. Rub a small amount of the oil onto your palms and massage the kale leaves for 30 to 60 seconds, until they turn bright green and soften.
Add the remaining ingredients (use salt sparingly, if at all), and toss together gently. Let the salad stand for 10 to 15 minutes, then serve.