Kale Salad

“Well, if you like burgers give ’em a try sometime. Me, I can’t usually get ’em myself because my girlfriend’s a vegetarian which pretty much makes me a vegetarian. But I do love the taste of a good burger.” 

I don’t even like them, but I was dreaming of a Big Kahuna Burger, as my husband turned all vegetarian on me last weekend.  Our good friend from Denver was visiting, and instead of barhopping with my man every night (like they always do when Jayson flies in), he brainwashed Dave on healthy lifestyle and hit every vegetarian joint in the area.

After long negotiations, we agreed that at least our weekend diet remains unchanged.  However, weekdays are vegetarian.  Ouch!  While mourning my beloved chicken, fish, and occasional beef, I got totally high on ice cream and chocolate. Which I think is a good start to any diet, since I cannot look at chocolate.. nah… more than 4 pieces of chocolate at once.

This Kale salad (Whole Foods recipe) was our first vegetarian dinner.  It turned out tolerable I suppose… The husband ate two bunches of Kale, and I didn’t turn green after eating a bowlful either.  I paired the salad with baked sweet potatoes, which complimented the dish very well. 

Print this recipe

KALE SALAD

INGREDIENTS:

  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 to 2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 2 bunches kale, stems and tough ribs discarded, leaves very finely chopped
  • 1 avocado, peeled, seed discarded, cubed
  • 2 tsp sesame seeds

DIRECTIONS:

In a large bowl, whisk together oil, lemon juice, chili powder and salt. Add kale and avocado, toss to combine. Sprinkle with sesame seeds and serve.

Make ahead: this salad will keep well refrigerated in an airtight container for a couple days.

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