KALE SALAD WITH AVOCADO AND HAZELNUTS
Time in the Kitchen: 15 minutes
Servings: 2-3 (macronutrient profile based on 3 servings)
juice from half an orange (about ¼ cup)
juice from half a lemon (about 2 tablespoons)
½ cup hazelnut oil
1 bunch kale
2 avocados, peeled and cut into chunks
½ cup hazelnuts, roughly chopped
salt and pepper to taste
Incredibly healthy and incredibly tasty; that's what I call the perfect lunch. Dark, leafy greens like kale are considered one of the most nutrient-dense
foods available, so fill up your salad bowl and add plenty of avocado and nuts for healthy fat and protein.
Hazelnut oil adds an extra-nutty flavor to this salad, but olive oil can be used as well.
Whisk together juices and oil in a bowl.
Remove the tough and chewy middle stem from each kale leaf by cutting it out with a knife, then thinly slice the kale leaves.
Toss kale with avocado and dressing and season to taste with salt and pepper. Sprinkle hazelnuts on top.
Macronutrient Profile (perserving)