Avocado Kale Salad




Our fellow garden-enthusiast and food-loving friends, Lauren & Jason, have vegetables now in their prime. Recently, Lauren made a salad with their kale that was divine. Jason said once that eating kale is the opposite of smoking a cigarette: eating it will add a day to your life. Even if that is a farmer’s tale to get someone to eat their greens, I’ll gladly take it!


1 bunch kale
2 avocados
1 lemon, juiced
1 T apple cider vinegar
2 T olive oil
1/4 c roasted pumpkin seeds
1/4 c dried cherries


First, remove the stems from the kale, and chop in bite sized pieces. Add the olive oil and vinegar to the squeezed lemon juice, and pour over the kale. Massage the juice into the leaves. Let sit for at least 4 hours to allow the lemon juice acid to “cook” the leaves. When ready to serve, take two avocados, peal and chop them, and mash it in a bowl. Add the mashed avocado to the kale by massaging it into the leaves with your fingers. Add the S&P, pumpkin seeds, and dried cherries, and serve!


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