Until recently I didn’t even know you could eat kale raw. It sounded awful: aggressively healthy and horrid. But once I tried this salad I changed my tune. It’s good—with a musky dressing of miso and lemon and chunks of buttery avocado. Everyone I’ve made it for has agreed with me. This salad makes raw kale not so scary.

I’ve adapted this from a recipe I found by Evona Poplawski, a raw (living) food chef and the co-founder of Veggie Magic Foods based in Sarasota, Florida. You can see the video of Evona preparing her salad here.

Seek out dino kale (also called black kale, Tuscan kale, or lacinato kale) for this recipe. It can be made with tomatoes or avocado, whichever you prefer and is available.

The dressing will last, covered in the fridge, for a few days.

1 tbs olive oil

1 tbs flax oil

1 tbs light miso

1 tbs lemon juice

1 tsp onion powder

1 clove fresh garlic, chopped or crushed

1 tsp mustard powder

pinch of cayenne pepper

Mix all ingredients in a blender or with a whisk (I use an immersion blender).

1 3/4 cup kale, destemmed and cut into ribbons

1 3/4 cup shredded cabbage

1/8 tsp kosher or sea salt

half avacado, cubed (substitute tomato in season)

1 tbs red onion, minced or thinly sliced

1 tsp jalapeno pepper, minced (optional)

Wash and dry the kale and remove the center ribs from each leaf. Roll or bunch up the leaves and cut them into thin ribbons. Slice across the ribbons as well. Place into a large bowl and sprinkle with the salt. Using your hands, massage the salt into the kale which will soften and wilt the leaves a bit.

Shred the cabbage and slice or chop the onions, add to the bowl and toss. Add the dressing and continue tossing gently. Add the avocado (or tomatoes) and chopped pepper, if using.