This is our new favorite salad. It may be yours too!
It’s not just good because it’s plant-based. It’s just plain good. And, really, that’s how we want all of our food to be. We never want nutrition to be at the expense of taste or enjoyment. So, that’s why we love this salad so much. In addition to it being nutritious and simple to prepare, it’s also delicious.
Kale Salad with Creamy Avocado Dressing
Ingredients:
- 8 cups kale, stems removed and cut or torn into bite-sized pieces
- 1 Avocado, slightly softened
- 1 Tbsp Lemon Juice
- 1 Tbsp Olive oil (optional)
- 1-3 cloves of garlic (to taste), minced
- Salt to taste
- Halved cherry tomatoes (optional)
- Diced jalapeno (optional)
Instructions:
- Put the chopped kale into a bowl and add the avocado, olive oil, garlic, and lemon juice.
- Use your hands and fingertips to incorporate ingredients until everything is well blended and distributed amongst the kale. It’s messy. But it softens the fibrous leaves and makes them easier to eat.
- Serve immediately.
- You can adjust the amounts of avocado, olive oil, and lemon juice to suit texture and taste. The more you use it, the creamier and more dressed the salad will be. Also, you can omit the olive oil or just do a quick drizzle. The avocado is more than enough to create a satisfying base for the dressing.
- Finish with salt to taste.
Adapted from Terry Walters, author of Clean Food.
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