I mentioned in a recent post that I really want to be more deliberate about taking time in the kitchen cooking and baking. My goal is to have one new recipe post a week, which means that I should plan a fun recipe to test every weekend. Juliet is working her way to one nap a day and it’s usually at least 2 hours, a perfect amount of time for recipe testing.
With summer here I crave lighter foods, and even salads…which is weird for me. Have I ever mentioned that back in the day, in my early 20’s, I was on the South Beach Diet for years and as a result I tend to never want salad. I just over-did it on salads back then.
With that being said, I do enjoy a healthy salad every once in a while and I’ll definitely be making this one again soon. Kale is abundant at the Farmer’s Markets right now and strawberries are in-season in MN, too. This salad is easy and quick and healthy and beautiful.
I googled kale salads on Saturday when I was in need of a light lunch and this recipe came up via Two Peas and Their Pod (an awesome food blog that you’re probably already familiar with).
The salad was delicious and I ate a huge serving of it. With kale being full of calcium, vitamin a and c…and well, basically everything else good you can think of…and avocado being full of good fat, the salad was filling and hearty enough for a meal.
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon maple syrup (I use pure organic from Trader Joes), original recipe calls for honey
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Note, the original recipe calls for a 1/4 cup of feta cheese, which would be a great addition (so would goat cheese). I had neither which is the only reason it’s omitted.