Kale and avocado dip

So I have an unnaturally large proportion of girlfriends who are lawyers... or at least have law degrees, or are English majors... or both.  I don't know why this is, but I have my theories. I'll save that for another time.  Suffice it to say that while I adore these women, I don't get much face time with them.  (You know who you are and this is a food-HUG out to you all... not a guilt trip.)  Anyway, the few times they have cooked for me, they have all introduced me to something memorably wonderful that I have immediately incorporated into my kitchen.  

The last time I was having dinner at my friend Laura's house (yes, it has been that long Laura) she made this dip for us.  I wondered why I hadn't had it before.  So simple, so perfect... so darn HEALTHY!!  Laura's family is totally vegy and very low-fat.  We all know this is not my diet.  So she often makes things for me that bring back some wonderful light, vegan dishes that I've left behind.  I bring this one to nutrition classes. It is... along with kale chips... the most accessible form of kale on the planet.  You need to make it this week.

Kale and avocado dip

This is such a wonderfully simple dip my friend Laura made for me that includes two superfoods that are so brightly colored and nutrient-dense that you can't help but love them. This dip is best made fresh, but make a good leftover on some toast.

Ingredients

• 6-8 large leaves of kale (dinosaur kale aka Cavolo nero is best)
• ¼ -1/2 tsp salt
• 1 clove garlic, minced
• 1 large medium-soft avocado, diced
• ½ tsp lemon juice

Instructions

1. To prepare the kale, wash first. Cut leaves away from the stem and keep whole. Soak in cold water for a few minutes, then rinse and drain.
2. Chiffonade kale: Stack up all the leaves, then roll them into a tight cigar-shape. Then with a sharp knife, slice thin ribbons off the tip of the kale roll. Then do a few rough cuts of this pile of kale ribbons.  If this isn't clear, click on this link for a video.
3. Put kale in a bowl, sprinkle with about ¼ tsp salt and massage salt in with your bare hands. Your hands will turn green. Let sit to wilt for 5-30 minutes..  In this link, Cynthia shows you how to massage your kale.  Gives you another kale recipe too!  I love her site.
4. Mince garlic. Then sprinkle about 1/8 tsp of salt over garlic and mash with the back of a spoon or a mortar and pestle. Put this in final mixing bowl and let sit and get more mushy for 5-30 minutes.
5. Combine all ingredients: salted kale, salted garlic, chopped avocado and lemon juice in a bowl. Using the back of a large spoon, mash it all together until it looks dip-like. Add more avocado if you like. Taste and add more lemon if you need it. If it's too salty, lemon helps.

Serving suggestions: Serve on fresh bread or with tortilla chips or crackers.