Ah, kale. The green that made an appearance out of nowhere, became everyone’s favorite overnight, and has apparently decided to stay for good. It’s the star of salads, grain bowls, and even chips! While intimidating and seemingly bitter, if you prepare it properly, it can taste amazing. And we all know it’s super good for you. Amongst other health benefits, kale is packed with antioxidants, vitamin C, and vitamin K.
I love this salad when I’m looking for something quick, simple, and filling to eat for lunch on a weekday. It’s my go-to for a reason: it’s colorful, crunchy, and packed with flavor, while being healthy and light! I like to make a batch of dressing and pre-portion my veggies so that when it comes to lunch time, all I have to do is combine them, which takes less than 5minutes! Getting your greens in can be difficult, but this makes it easy.
This recipe is vegetarian and can be made vegan easily with the removal of the cheese.
Combine the ingredients for the dressing, whisking with a fork quickly until emulsified, in a small bowl or jar. You can make extra and keep it for the next day if you like.
In a salad bowl, add your kale, pour the dressing over it, and massage it in with your hands. This tenderizes the kale and takes away the bitterness.
Add the avocado–a trick is to cut it in half, cut a checker board shape in to the half that isn’t pitted, and then simply squeeze down on the skin, pushing out the avocado pieces.
Add in the remainder of your ingredients, and toss with the rest of the salad until everything is coated. Enjoy!