Avocado Kale Salad

Feel free to use lime juice in place of lemon juice if you prefer it. You can also add your favorite protein source to this salad, such as hard-boiled egg slices or grilled fish or chicken.

I avoid pepper, but a pinch or so of fresh ground black pepper is a nice addition to the dressing.

This salad is easy to make ahead and store in the refrigerator since the leaves stay very firm.

Servings: servings

Author: Erica

Ingredients

Avocado Kale Salad
one bunch green kale about 4 large leaves, torn into bite-size pieces
2 avocados pitted and sliced into cubes
1 cup cherry tomatoes sliced in half
⅓ cup dried cranberries
¼ cup pitted kalamata olives
Honey Lemon Dressing
2 tablespoons fresh lemon juice about 1 lemon
2 tablespoons olive oil
2 tablespoons honey
⅛ teaspoon salt

Instructions

Add all the salad ingredients to a large bowl.
Combine the salad dressing ingredients in a jar or container with a lid and stir or shake well until fully blended.
Drizzle about half of the dressing over the salad and blend well with large spoons or salad tongs.
Serve. Store leftovers in the refrigerator for a few days.