Happy Thursday! Sorry for the lack of posting this week. I didn’t get to take pictures this weekend, then it rained Monday and Tuesday…and before I knew it, we were heading into the weekend. I did, however, take pictures of this AMAZING kale salad. I can’t take credit for the recipe…I actually stole it from my friend Laurina. She made it when she came to visit me for a weekend last summer, and I’ve been wanting to make it ever since. I’m not sure why it took me so long to just do it…it’s really super simple. (Pardon my not so great photos…definitely not a food blogger. Lol!)
Avocado Kale Salad
Prep Time: 10 minutes Cooking Time: 5 minutes Servings: 3
1/2 bag of kale (16 oz bag)
2 small haas avocados
juice of one lemon
1tbsp extra virgin olive oil
1 tbsp grated Parmigiano-Reggiano
12 grape tomatoes
salt and pepper to taste
Add kale to a large mixing bowl. Peel and dice avocado into bite-size pieces, then add to kale along with olive oil, lemon juice, salt and pepper. Toss and mash avocados into kale to coat all the leaves. Add Parmesan cheese and tomatoes and toss salad again.
Transfer to salad bowl and chill for 10 minutes before serving.
See super simple, and soooooo good…especially if you love avocados. (like me!) I served it with one of my favorite seared tuna recipes for a quick, healthy Saturday lunch…you can find it here. Seriously, these two dishes are a match made in heaven.
Nutrition Info (salad only):
20 g fat (3 g saturated, 2.5 g polyunsaturated, 13.3 monounsaturated)
41.7 mg Sodium
566.1 mg Potassium
17.5 g Carbs
5 g Protein
So, about the fat in this recipe…don’t be alarmed! It’s all good poly and monounsaturated fat from the avocados and olive oil. In moderation, these kinds of fats are good for you and your heart. But, please don’t take my word for it, you can read all about them on the American Heart Association website.
Note: Because of the avocados this salad doesn’t store well. I mean, it tastes great the next day, but the avocados turn all brown…so it’s not so pretty. Lol!