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posted on April 27, 2015 by
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Kale Salad

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Kale Salad with Advocado

     Kale Salad with Avocado

Our first winter in Florida has been a busy one with our home renovations so to create some balance in our lives, we decided to explore our creative side and become members of the Morean Art Center where they offer a variety of classes in glass, clay, painting, jewelry, metal and photography and much, much more.  What’s so wonderful about the Morean is that it offers classes for children, teens and adults for every skill level and the programs are ongoing so if you missed a course in one session it will be offered in the following session.  This unique center is nothing like anything I have seen before in Canada or the US so we are fortunate to have access to these incredible artists who are willing to share their talents and expertise.

M enrolled in a beginners course in Metal Sculpture and I took a two courses, one in Beginners Photography and the other in Light Room which is a photo editing software.  My instructor for both classes was the talented photographer Lisa Ferrante of Lisa Mia Studio.com

In addition to our fabulous instructor, we had an amazing group of students in both classes.  At our last Light Room class one of the students surprised us with a Kale Salad boxed lunch to eat after the last session or take home.   This Kale Salad was so yummy that I have to share it with you (with her permission of course).  Not only does she know how to put together a delicious Kale Salad, she is also a talented and prolific photographer, calligrapher and speaker.  Her website is at Debbie Friley.com and is definitely worth checking out.

The Kale Salad Recipe with Avocado and photos are my re-creation of Debbie’s Kale Salad.   Definitely a keeper.  Enjoy!

Print Recipe

Kale Salad

This versatile Kale Salad can be made ahead by messaging the lime juice, salt and olive oil into the chopped leaves. This will keep in the fridge for 2 to 3 days and soften the kale. When you are ready to serve or pack for lunch then be creative and add your favorite ingredients.
Prep Time15 minutes
Total Time15 minutes
Course: Lunch, Main Course, Salad, Side Dish
Cuisine: American, Gluten Free, Vegetarian
Servings: 6 people

Ingredients

  • 1 bunch kale cleaned and stems removed and chopped
  • 1/2 lime juiced
  • 3 tbsp cold pressed extra virgin olive oil
  • sea salt to taste
  • 1/4 cup sun dried tomatoes diced and soaked in water to soften and drain
  • 3 tbsp raw hemp seeds
  • 3 tbsp raw pumpkin seeds
  • 1/4 cup tart cherries diced
  • feta cheese to taste (optional)
  • 1/2 avocado diced (optional)

Instructions

  • Massage chopped kale with olive oil, sea salt and lime juice. This base salad will keep in the fridge for 2 to 3 days.
  • Add the seeds, sun dried tomatoes and tart cherries to the salad and toss.
  • Add the feta cheese and avocado when serving.

Notes

This recipe is so versatile that you can substitute lime juice (which is my preference) with lemon juice and use any seeds you have handy such as sunflower seeds or chopped almonds.  Also, any kind of dried fruit will work in this recipe but I like tart cherries for their gout fighting benefits.
 

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