Kale Salad
Servings: 2 servings | Time: 20 minutes
A kale salad with creamy avocado dressing makes the perfect dinner choice—during the week when I’m tired from cooking all day, cooking dinner tends to be on the back burner. This salad is easy, hearty, satisfying, and packed with nutrients, so I feel satisfied with such a simple salad.
The sturdy kale leaves hold up beautifully to the rich, velvety dressing, making every bite flavorful. Avocado adds healthy fats that keep you feeling full without weighing you down. The croutons and parmesan cheese are a great addition, but if you want it to be even more delicious add roasted veggies or grilled chicken for extra texture and flavor.
It’s a fresh, wholesome way to end your day on a nourishing note.
Directions
Directions
In a large bowl add avocado, cumin, white wine vinegar, lemon juice, olive oil, salt and pepper and mash together.
Add in kale and massage to coat the leaves.
Add in sunflower seeds, tomatoes, avocado and parmesan and mix.
Season with ¼ teaspoon salt and cracked fresh pepper.
Serve.
*Croutons
Ingredients
2 cups bread of choice cut into 1-inch cubes
¼ cup olive oil
¼ teaspoon salt
Directions
Add bread cubes to a large bowl.
Drizzle olive oil over the bread.
Season with salt.
Add croutons to a sheet tray with nonstick spray.
Bake in a 375-degree oven, flip bread after 10 minutes.
Bake for another 5 minutes or until brown.
Remove from the oven, let cool.
Store in an airtight container.
Ingredients
1 avocado mashed
1 teaspoon cumin
2 tablespoons white wine vinegar
1 lemon juiced
2 tablespoons olive oil
¼ teaspoon kosher salt
Cracked fresh pepper
2 cups chopped kale
Homemade croutons*
1 cup baby tomatoes
1 avocado cut into cubes
¼ cup fresh shaved parmesan cheese
