Tuesdays are my busiest days, so I honestly can’t wait for this day to be over. Ugh.
Todays recipe is the salad that you saw yesterday served alongside my mom and my Mushroom and Wild Grain Rice Stuffed Acorn Squash. This salad was inspired by Whole Foods salad bar, but not at all exact. I removed the red onion and red pepper, and salted the salad.
What you need:
Ripe Avocado (about one for every two people)
Salt (about one tablespoon or a little less.. it sounds like a lot I know but its a salted salad and delicious!)
Olive oil (about one tablespoon)
What you need to do:
Break the kale up into bite size salad bits.
Open, pit and cut the avocado into small cubes.
The more ripe the avocado the better here, if its very soft really work it into the salad and mush it up almost like a dressing for the kale.
Leave yummy chunks to add to the salad.
If the avocado is slightly less ripe, add the olive oil now to help you incorporate the avocado.
Add fresh ground pepper to taste.
Add the salt. Remember you can always add more but you can never subtract. The salt makes the salad, but every person is different so test it as you go!
Mix well and enjoy!
Do you like kale?
How do you typically eat it?
What’s your favorite way to enjoy avocado?