Kale Salad

Today we decided to prep for our extra day off by being exceptionally lazy and eating exceptionally well. Before a trek to a rather slow and disappointing movie (Bourne Legacy), I made us sit down to a healthy and delicious lunch. Although the recipe below is not adventurous in the least, it certainly made for a filling lunch. I used Siberian Kale in the recipe below, but think if I would have preferred Toscana, which I didn’t have on hand.

Kale Salad

For the dressing:

  • 2 tablespoons olive oil
  • Juice from one lemon

Combine olive oil and lemon juice with salt and pepper to taste. Whisk together and set aside.

For the salad:

  • 2 large handfuls of chopped kale
  • 1/4 cup toasted pine nuts
  • 1/3 cup freshly grated Parmesan
  • Half of one avocado

Combine the kale, pine nuts, Parmesan, and avocado. Toss with the oil and lemon. Serve.

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