Cornie's Kitchen Kale & Avocado Salad

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Nutritional Info

Servings Per Recipe: 5
Amount Per Serving
Calories: 134.3

Total Fat: 8.5 g
Cholesterol: 0.0 mg
Sodium: 50.6 mg
Total Carbs: 14.5 g
Dietary Fiber: 5.4 g
Protein: 3.5 g

View full nutritional breakdown of Cornie's Kitchen Kale & Avocado Salad calories by ingredient

Introduction

Great cold salad for the summer doldrums. You can add black beans & feta cheese for "the full meal deal!" Great cold salad for the summer doldrums. You can add black beans & feta cheese for "the full meal deal!"

Minutes to Prepare: 10

Minutes to Cook: 15

Number of Servings: 5

Ingredients

Wash & tear off the tender leaves off the stems from the kale. Roll the leaves & cut into thin slices. Measure out 5 cups into mixing bowl.

Cut avocado in half, remove seed, and dice up the flesh. Scoop out the flesh into the bowl. ADD JUICE OF ONE HALF LEMON OR LIME. ADD DASH OF SALT & DASH OF CAYENE PEPPER. Add 1 C of shredded carrots.

Toss well the whole caboodle until the kale begins to soften. Place in icebox for 15 to 30 minutes while you work on the rest of dinner.

Tips

Adjust salt & pepper to taste.
Spinach could be used in place of kale, but make & serve quickly as the leaf isn't as hardy as the kale.

Directions

This is a cold food. Refrigerate for 15 to 30 minutes.
Can rest up overnight if covered (no cheese or beans).

Pair with CORNIE'S CALIENTE CHICKEN.

Serving Size: Five 1 1/2 C servings OR Ten 3/4 C servings

Number of Servings: 5

Recipe submitted by SparkPeople user REVCORNIE.