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Kale Salad

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Cook Time 6 minutes
Servings: 1
Ingredients Method

Ingredients
  

  • 2 cups kale
  • 1/8 avocado cubed
  • 1/4 cup tomatoes chopped
  • 3 baby carrots sliced
  • 1 scallion sliced on the diagonal
  • 2 tsp sliced almonds
  • 2 tsp freshly shredded Parmigiano-Reggiano
  • 1/2 tsp olive oil
  • lemon juice
  • a few dashes of garlic powder
  • S&P

Method
 

  1. Combine all ingredients through Parmigiano-Reggiano in a bowl. Add olive oil and toss to coat.
  2. Squeeze a wedge of lemon over the salad and season with a few dashes of garlic powder and salt and pepper to taste.
  3. Toss again to combine and let the salad sit for 10 minutes to start breaking down the kale — you can eat it immediately, but it will be more bitter and tough. *Add grilled chicken for more protein, if desired. (not included in nutritional data)