In January, I told you about a kale caesar that was life altering. What I did not tell you, however, is that there is another kale salad in my life. Two, to be exact. But this one is my favorite.
For some reason (maybe because I can start to smell the orange blossoms outside my window), I always crave citrus this time of year.
This kale salad, creamy with avocado, salty with crumbled feta, and drenched in fresh lemon juice, fits the bill. It doesn’t hurt that it’s also packed with antioxidants!
I make a big batch and keep it in the fridge to eat throughout the week. Here’s how to make it…
6 c. torn raw Lacinto kale
1/2 tsp. extra virgin olive oil
1 lemon, juiced
3 oz. feta cheese, crumbled
freshly ground black pepper, to taste
1 avocado, sliced
1/2 c. raw walnuts
1. Toss kale into a large bowl.
2. Drizzle with olive oil and drench with lemon juice.
3. Sprinkle with feta and pepper.
5. Top with walnuts and avocado.
Enjoy (serves 4)!
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