Kale and Avocado Salad

I’ve been trying to maintain a healthier lifestyle lately by eating lighter and more nutritious foods as well as resuming my exercise routine.  I don’t really believe in diets–just slight food control along with making sure to exercise.  It feels great since I love fruits, vegetables, and grains anyway; it’s just the working out part that’s more of a challenge for me.

Yesterday I made a kale and avocado salad.  I’ve never even heard of kale before my co-worker kept raving on about it’s nutritional benefits so it was my first time eating the leaf.  This recipe is from Sauveur.  The tough kale leaves and soft avocado are a wonderful combination.  In addition, the citrus-soy dressing is so tasty when tossed in!  (I substituted sunflower seeds for hemp seeds because I couldn’t find it at my local grocery store.)

Taken with a Nikon D90

Kale and Avocado Salad Recipe

1⁄2 cup fresh orange juice
3 tbsp. fresh lemon juice
2 tsp. soy sauce
1 clove garlic, smashed and chopped into a paste
4 tbsp. extra-virgin olive oil
3 avocados, halved, pitted, and peeled
2 tbsp. raw hemp seeds (optional)
1 bunch kale (about 3⁄4 lb.), stemmed and finely chopped
Kosher salt and freshly ground black pepper, to taste

1. Whisk together juices, soy sauce, and garlic in a bowl. Slowly whisk in oil; set dressing aside.

2. Cut 2 avocados into 1⁄2″ cubes and thinly slice the remaining avocado. Put cubed avocados, half of the hemp seeds, and kale into a serving bowl. Toss kale mixture with dressing and season generously with salt and pepper. Divide salad between plates and garnish with sliced avocado and remaining hemp seeds.

SERVES 4 – 6