Chopped Kale Salad
Craving a refreshing salad? The Chopped Kale Salad blends crisp kale, juicy tomatoes, creamy avocado, and a zesty dressing for a vibrant dish that's perfect for any occasion. This easy weeknight dinner will have you savoring every bite. Make it tonight for a healthy, satisfying meal!
Equipment
- Chef's Knife
Ingredients
- 2 cup kale
- 1 cup cherry tomatoes
- 1 cup cucumber
- 1 cup mozzarella cheese
- 1 medium avocado
- 1/4 cup red onion
- 1.5 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
Instructions
- Chop all vegetables and cheese to desired size.
- Add all veggies and cheese to a large bowl.
- Add olive oil, fresh lemon juice and garlic powder (you can add any salt and pepper you may want now). Toss salad and taste. Adjust as needed with more garlic powder, lemon juice, salt and pepper.
- Serve!
Notes
- Storage: To store leftovers, place in an airtight container in the fridge. It should last for up to three days, though the texture may soften over time.
- Freezing: This salad is best consumed fresh, but you can freeze kale separately. Just make sure to thaw and drain excess moisture before assembling.
- Pairing: This salad pairs perfectly with grilled chicken or fish, making it a great side dish for your summer BBQs.
- Make It Vegan: Omit the mozzarella cheese or substitute with a vegan cheese alternative to cater to vegan diets.
- Add Crunch: For an extra crunch, consider adding toasted nuts or seeds, such as almonds or sunflower seeds.
- Seasonal Variations: Incorporate seasonal vegetables for an ever-changing salad experience. Try adding roasted beets in the fall or fresh corn in the summer.