Massaged Greens with Avocado Dressing

Everybody loves a good massage, right? Did you know that even your salad greens can benefit from one too? Massaging greens especially tough, coarse or bitter ones make them more palatable by breaking down the fibers and softening them almost as if they had been steamed.  Also, some of the bitterness mellows and lets the real green flavor shine through.

So get your hands on those greens and start massaging them for a truly delicious taste experience.

Kristy

Ingredients:

For the salad

• 2 large bunches chopped bok choy, about 4 cups (kale or dandelion greens work well too)
• 1/2 small red onion, thinly sliced
• 1/2 fennel bulb (white part only), thinly sliced
• 1 carrot, quartered and diced
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup cooked millet, quinoa or whole wheat couscous

For the dressing

• 1 avocado, halved and seeded
• 1/4 cup olive oil
• 1/4 cup white wine vinegar
• 1 lemon, juiced
• 2 tbsp Dijon mustard
• 1 tbsp honey or coconut nectar
• 1/4 tsp sea salt

Preparation:

1. Place the dressing ingredients except the oil in a food processor and process until mostly smooth.
2. Slowing pour in the oil and process until creamy.
3. Place the greens in a large bowl and add 2 tbsp of the dressing. Massage with your hands gently until the greens have softened and reduced to about half.
4. Add the remaining ingredients and toss with the rest of the dressing.

Yield:

Makes approximately 4-6 cups.

Notes:

This salad is best eaten right away.