Kale and Avocado Salad

It’s the new salad for spring parties and showers. Toss in kale instead of spinach for a fresh twist.
Juice from one lime (about two tablespoons)
1 T soy sauce (a Japanese style)
1 t. pure maple syrup
1/8 t. cayenne pepper
1/4 c. light oil (like grape seed or canola)

1 bunch of kale, thick stems removed, carefully cleaned and chopped
1 pint of fresh blueberries, cleaned
2 small Persian cucumbers, sliced into thin rounds
1/2 c. toasted almond slivers
1 avocado, diced and topped with the juice of 1/2 fresh lime

Dress the greens in a large bowl. Dress the blueberries and cucumbers separately. Arrange the greens in a serving bowl, platter or on individual plates. Add the dressed blueberries and cucumbers on top of the greens. Add the avocado to the top of the salad. Last sprinkle with the toasted almonds.

**add your favorite protein to the salad or serve it alongside it. Goes perfectly with grilled chicken or roasted salmon.

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