Kale and Avocado Salad

lake salad

3 cups of kale, cut into bite-sized pieces {I prefer Lacinato Kale or baby kale}
3/4 cup of peeled and shredded carrots
3/4 cup cooked quinoa
1/2 cucumber, peeled, seeded and diced
2 green onions, washed and sliced
1 avocado, cubed
1/2 cup roasted almonds, sunflower seeds, pumpkin seeds, or walnuts

1/4 cup extra virgin olive oil
2 tbsp fresh lemon juice
1-2 cloves garlic, minced
1 tsp dijon mustard
salt and pepper

Prepare dressing my whisking all the ingredients together in small bowl. In a large bowl, toss kale with half of the prepared dressing, massaging the kale leaves with the vinaigrette.  {This will help break down the cellulose structure of the leaves and will leave them softer, and more flavorful!}  Let the kale sit while you chop the other veggies and then add them on top of the kale. Pour the remaining dressing on top of the veggies and toss everything together.  Taste and see whether extra salt or pepper are needed for flavor. Top with roasted almonds or toasted seeds.



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