By Tanya Milosevich
INGREDIENTS
1 bunch kale, washed, and cut into chiffonade
Juice of one lemon
Pinch of salt
2 carrots, grated
1/2 basket grape tomatoes, washed and halved
1/2 cucumber, peeled and cut in quarters
1/2 cup toasted pumpkin seeds
Avocado Dressing:
1 avocado
Juice from half a lemon
2-3 tablespoons olive oil
PREPARATION
- Place the kale in a bowl and toss with half the lemon juice and a pinch of salt.
- Let sit while you prepare the avocado dressing.
- Mash one ripe avocado in a small bowl with some salt.
- Add the extra virgin olive oil and the juice from half the lemon.
- Mix well and adjust the seasoning.
- Add the carrots, tomatoes and cucumber to the kale and toss with the dressing.
- Top with the pumpkin seeds.
Prep time: 20 minutes. Serves 2-3.
Cook’s Note: This salad would be good with goat cheese!
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
A friend made this recipe and its great! She made a few substitutions, sunflower seeds for pumpkin seeds and I dont think she added tomatoes, but she did add goat cheese. It was very fresh, flavorful and colorful plus, the leftover salad, tossed with the dressing, kept well in the fridge a day or two later – the kale softened up a bit, but never wilted.