Kale salad five days a week for lunch at work until the next holiday, that's my plan to stay healthy this season. So far it's been delicious! My first kale salad lunch after Thanksgiving had a combination of left over Thanksgiving roasted veggies and wild rice and was fabulous but a little too complicated to replicate without the Thanksgiving leftovers. But my new kale salad with avaodo and lime recipe is a real winner. All the wonderful health benefits of both the kale and seasonal California farmer's market avocados along with the excellent flavor of seasonal California limes. I also added sweet red bell peppers. The combination is amazing.
Bon Appetit!
~Chef Gwen
KALE SALAD with Avocado, Lime & Sweet Red Pepper
(serves 2)
Harvest Sensations Kale Salad 3 oz
Avocado 1 each
Limes 2 each, juiced
Red Bell Pepper 1 each, diced
Hot Chili Flakes 1 tsp
Italian Vinaigrette 2 oz
Crushed Tortilla Chips 1/4 cup
Salt /2 tsp
Sugar 1 tsp
Combine all ingredients together and toss.
Serve right away or rest up to 1 hour before serving.
