My new favorite lunch, now that I am post-apocalyptic, is one that was made for me by my sister-in-law Jen while we were together in Colorado. So good! This salad is a keeper for me. When I'm trying to eat a smarter diet, lunch seems to be the trickiest meal for me because I don't like to cook anything for just myself. (but if you came over I'd cook for us, I promise.) I'm also not that crazy about leftovers.
Enter the kale and avocado salad. This salad is about as simple as it gets. Its straightforward, quick to assemble, and uses whatever ingredients you may have in house as an additive to change it up. The day I snapped these photos, I had only a few things to add, like cremini mushrooms, shredded parmesan, and some radishes (I remembered those after the photos). One key to how satisfying this meal is for me smooshing the avocado all over the kale leaves. I know, it sounds odd but here me out.
Avocado and Kale Salad
A bunch of kale leaves, stems removed, all rinsed well and dried
Additions- You choose your favorite.
shredded chicken
hard-boiled egg
any veggies you like
nuts
shredded or crumbled cheese
mushrooms
beans
etc.
Tear up the kale leaves in your bowl. Add in all the additions. Then rub, smoosh, and work the avocado into the salad with your hands, making sure you distribute it evenly through the salad. Your hands are definitely the best tools for this. Messy? Yes. But worth it.
Last step is to squeeze fresh lemon juice over the entire salad.
This salad keeps me satisfied until dinner, which is a miracle in itself because the window of 2:00-4:00 is a time of major weakness for me.
Let me know if you try it! Enjoy!
