Several weeks ago I came across a recipe online for kale salad. In addition to kale, it had chunks of avocado and apple. And that’s all I could remember. I searched for it again the other night when I saw that I had both kale and avocado that needed eating. I couldn’t find it (although I did find other, similar recipes), so I just experimented with things we had on hand. The resulting salad was surprisingly good.
But before I get to the recipe, take a look at this near perfect avocado. Despite all my years living in southern California, I never mastered the art of selecting perfect avocados. I just got lucky with this one.
- bunch of kale, chopped into small pieces (about 2-3 cups)
- 1/2 avocado, chopped
- 1/2 gala apple, chopped
- 1 Tbsp Italian parsley, diced
- 1 -2 Tbsp green onion, diced
- 1-2 Tbsp lemon juice (I used the juice of half a lemon)
- 1-2 Tbsp extra virgin olive oil
- salt and pepper, to taste
Cut the stems off the kale and then cut the leaves into small, bite-size pieces. Place into a bowl. Drizzle the lemon juice over the kale and toss together. Add the avocado, apple, parsley, and green onion. Drizzle the olive oil over the top and add the salt and pepper. Toss to combine.