I mentioned in a recent post that I really want to be more deliberate about taking time in the kitchen cooking and baking. My goal is to have one new recipe post a week, which means that I should plan a fun recipe to test every weekend. Juliet is working her way to one nap a day and it’s usually at least 2 hours, a perfect amount of time for recipe testing.

With summer here I crave lighter foods, and even salads…which is weird for me. Have I ever mentioned that back in the day, in my early 20’s, I was on the South Beach Diet for years and as a result I tend to never want salad. I just over-did it on salads back then.

With that being said, I do enjoy a healthy salad every once in a while and I’ll definitely be making this one again soon. Kale is abundant at the Farmer’s Markets right now and strawberries are in-season in MN, too. This salad is easy and quick and healthy and beautiful.

I googled kale salads on Saturday when I was in need of a light lunch and this recipe came up via Two Peas and Their Pod (an awesome food blog that you’re probably already familiar with).

The salad was delicious and I ate a huge serving of it. With kale being full of calcium, vitamin a and c…and well, basically everything else good you can think of…and avocado being full of good fat, the salad was filling and hearty enough for a meal.

Kale, strawberry and avocado salad (recipe via Two Peas andTheir Pod) 


4 cups chopped kale, stems removed
Pinch of sea salt
1 cup sliced strawberries
1 avocado, sliced
1/3 cup sliced almonds 

For the Lemon Vinaigrette Dressing:

2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon maple syrup (I use pure organic from Trader Joes), original recipe calls for honey
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1. Put the kale in a large bowl. Sprinkle a pinch of sea salt over the kale and massage the leaves with your hands until the leaves are darker in color and tender.
2. Add the strawberries, avocado, and almonds. Toss gently.
3. In a small jar, combine the olive oil, lemon juice, maple syrup, salt, and pepper. Shake until mixed well.
4. Pour the dressing over the salad and toss to coat. Serve.

Note, the original recipe calls for a 1/4 cup of feta cheese, which would be a great addition (so would goat cheese). I had neither which is the only reason it’s omitted.