It’s June! Which means the weather is heating up, and kitchens are cooling down. Summer is the perfect time to be creative with foods that don’t require the stove, which, for me, means salad. This baby kale salad recipe is one of my favorites. It’s simple, quick, and holds up nicely during my morning commute so I can bring it to work for a nice lunch.
1 bag of baby kale (washed)
1/2 large carrot (shredded on a cheese grater)
1 ripe avocado (cubed)
A handful of cherry tomatoes
Tip: sprinkle a little lemon on the avocado to keep it from turning brown.
When I take the salad to-go I add:
1 tablespoon of hummus (when I get super into it, I make my own hummus, but this is store bought)
1 tablespoon of chia seeds
Tip: adding the hummus and the chia seeds gives an extra punch of protein and energy to help you get through the rest of the work day.
1/3 cup of olive oil
A dash of salt
A pinch of pepper (all ingredients get mixed together)
I’m not a big fan of kale in terms of the taste/texture, but I do eat it because of its wonderful health benefits (i.e. massive amounts fiber and iron). I usually mix the kale in the dressing so that the greens are completely covered, just to mask its taste.
But, the great thing about salad is that everything can be augmented to your discretion. This salad is also perfect for vegetarians and vegans!
So chow down and enjoy!