Kale salad is probably one of the fastest, easiest, and best bang-for-your-buck meal. There’s no oil-based dressing, but the avocado acts as a creamy dressing itself – and it’s better for you than oil! I love the combination of the tart garlic and lemon with the avocado. I can eat half of this entire thing in one day, but this easily yields at least 4 portions. I wouldn’t recommend making this salad ahead for the entire week – it’s really best the day it’s made and maybe one day after that.
1 ripe avocado
5 cloves garlic, pressed
1/2 juice of 1 lemon
1 package or 2 large heads of fresh kale, chopped
salt and pepper to taste
1) Wash and chop kale, if necessary. Add to a large bowl.
2) Add pressed garlic (I like to include everything, including the garlic skin – why throw it out?) and lemon
3) Cut avocado in half, remove the seed, and peel. Squeeze the avocado, half at a time, into the kale salad, grabbing handfuls of the kale and mixing together all ingredients.
That’s it! This is great as a side-salad. I also top this with some black beans and salsa for lunch!