There are few things as refreshing as a crunchy, veggie-packed salad in the middle of summer. When it’s hot, I generally don’t feel like anything heavy. I am almost always in the mood for a big salad. Or watermelon. I think watermelon is THE MOST awesome summer food ever. AmIright?
What are you favorite things to eat in the summer?
This salad, though, is hearty, filling, fresh and delicious. Perfect side or as we like to have it, main dish. For this salad, I like to use Lacinato Kale. It’s a flat, wrinkly variety that is less bitter than the curly kale and has a slightly sweet, nutty taste. I love the curly kale for chips, though! Yum.
Summer is going by fast- get your greens in with this nutritious kale salad before the season ends!
You can dress the salad before serving or you can serve the dressing in a bowl on the side.
Prep time: 15 minutes
2 large bunches lacinato kale, chopped
1 large cucumber, sliced
1/2 small onion, sliced
2 large carrots, diced or grated
large handful sliced almonds
salt to taste
3/4 cup greek yogurt
Flesh of 2 small avocados
1 tbsp oil
1/2 tsp salt
1 small lemon, juiced
1 1/2 tbsp local honey
2 small garlic cloves
-Prepare dressing by adding all ingredients to a blender/food processor and blend until smooth. Refrigerate until ready to use.
-Chop kale, slicing out stems, and place in bowl. Drizzle with oil and add a good dash of salt. Gently mix and massage the oil into the kale leaves. This will soften them, as kale can be tough and bitter. Let sit for 10 minutes while you chop the rest of your veggies.
-Add all prepared veggies to the bowl. Sprinkle with sliced almonds.