Peachy Massaged Kale Salad with Tamarind Dressing

Every year as soon as the weather breaks I am in constant anticipation for the arrival of my favorite summer fruits, most of which grow abundantly in the south.  Being that I'm a "Georgia Peach", every year starting in May, I look forward to biting into a freshly picked and perfectly ripe fruit; the juices trickling down my chin and the sweet flesh inciting a huge smile on my face as I savor it's succulence.  

I love plenty of summer fruits, but right now I'm focused on peaches because yesterday at Fairway I bought a few.  I wasn't expecting the perfect peach; it's early in the season, and my standards are high.  So I crossed my fingers that these particular peaches would at least be juicy and sweet enough to add a special touch to a special salad.  

On Monday evening I attended my first ever raw food preparation class at Rawstar in Brooklyn.  I was so inspired and had such a nice time.  I certainly plan on taking more "uncooking" classes in the future.  "Vegan and raw food Chef Jenné" would be a lovely title!   

At Rawstar Chef Mawule whipped up 6 spectacular raw dishes and gave us the secret recipes for a couple more.  First it was Paradise soup followed by red velvet cake (it was more like pie, which we ate at the end), then coconutty creamed corn, seaweed salad, spring salad and the dish that inspired this salad I'm sharing with you, Spinach Papaya Salad with mock Tamarind Dressing.  Every dish was lick the plate good! 

The peaches I saw in that bin at Fairway, along with the fresh bunches of organic red kale poking out of my basket, inspired me to create my own version of Chef Mawule's salad. For the original, he used dates and lemon to create a mock tamarind sauce, and used black masala to add depth and an unexpected flavor contrast.   My version combines a southern staple with tart tamarind, and a pungent indian spice blend, garam masala, to create a delicious exotic dish.  

Make this salad a few hours before serving to allow the flavors to meld, and add more cayenne pepper if you like it hot like I do. 

Peachy Massaged Kale Salad with Tamarind Dressing

(Serves 4.  If you don't have tamarind paste make a mock tamarind paste using dates and lemon, the instructions can be found below.  Purchase garam masala at most grocery stores, or in an Indian or middle eastern market. )

1 bunch red kale (or swiss chard, spinach, collards, etc...), washed and torn into bite size pieces

2 ripe peaches, diced

1 avocado, diced

1 yellow or red bell pepper, diced

1 cup grape tomatoes, halved 

1/4 cup red onion, diced

dressing: 

1 1/2 cup freshly squeezed orange juice (about 2 oranges)
1cup avocado, diced
2 cloves garlic, minced
2 tsp tamarind paste (or 5 dates soaked and blended with the juice of one lemon)
1/4 cup olive oil
1 tbsp Garam Masala
1/2 tsp cayenne pepper
1/4 tsp salt
black pepper to taste

Place kale in a large salad bowl.
In a blender combine all of the dressing ingredients and process until smooth.  Pour over the kale and massage until greens have become tender, about 3 minutes.  *If using spinach, do not massage*

Toss diced peaches, avocado, tomatoes and bell pepper into the bowl with the kale and stir to coat evenly with dressing.

Season with more spice or salt and pepper to taste.