I hope you all had a wonderful and healthy Labor Day weekend!. Vacation time is always a fun time for me to try out new recipes or workouts. Call me weird, but I like to spend my time off from work restoring and renewing my body and mind. While relaxing with my family over the long weekend I made this kale salad. Since it took me all of 2 minutes and was absolutely delicious, I knew I had to share it with you all.
- 4 small organic kale leaves
- 1/2 avocado
- 1/2 lemon
- Dash of salt
- 1 can of tuna
- 1 small organic apple
- Handful of organic raspberries
Wash and pat dry the kale, tear out the center stem and rip into small pieces placing them in a medium sized bowl. Squeeze about half of a lemon over the kale and throw in a dash of salt. Next gently rub (or in my case, hastily scrunch because you are so hungry it's about to get ugly) the kale leaves together The lemon and salt help to "cook" the kale, making it tender and less bitter than raw kale, but still keeping all the essential nutrients of the raw kale. Dice half an avocado into the mix and use your hands to squash it into the kale leaves. This will make a creamy base for your salad.
Now you have your salad base. Feel free to add whatever you'd like to it. I added a can of my favorite sustainably caught, low mercury tuna, a small diced apple, and a handful of raspberries. I recommend adding at least one sweet or tart fruit to cut the bitterness of the kale and add some more flavor. The possibilities are endless, experiment, have fun, and ENJOY!!!
P.S. If you're trying to control your weight, remember this: