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: 4servings
Author: Erica
Ingredients
Avocado Kale Salad
one bunch green kaleabout 4 large leaves, torn into bite-size pieces
2avocadospitted and sliced into cubes
1cupcherry tomatoessliced in half
⅓cupdried cranberries
¼cuppitted kalamata olives
Honey Lemon Dressing
2tablespoonsfresh lemon juiceabout 1 lemon
2tablespoonsolive oil
2tablespoonshoney
⅛teaspoonsalt
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.