Depending on where you live, you might still find yourself in the midst of spring showers and cool temperatures. Here in Northern California, we just weathered a hot spell, with temperatures close to 90F! In our family, when warm weather hits, we start eating less and craving more fruits and vegetables–essentially lighter fare.
My photography skills are clearly lacking, as this salad looks much prettier “in person,” boasting three different hues of green from the dark green kale to the mid-tone avocado to the pale green of the brussel sprouts. It also contains a nice contrast of textures and flavors, for example the crunch of the almonds against the creamy avocado and the salty flavor of the cheese against the slightly sweet lemon vinaigrette.
Like the majority of my recipes, this salad is quick to make. It pairs well with grilled meats and pasta dishes.
1 bunch kale (10-12 leaves), tough stems removed and chopped crosswise
1 handful brussel sprouts, trimmed and finely sliced
1 ripe avocado, sliced in 1/2-inch cubes
1/3 cup sliced almonds, lightly toasted
1/3 cup olive oil
2 tbsp fresh-squeezed lemon juice
1/2 tsp sea salt
1/4 fresh-ground pepper
1 tsp maple syrup
In a large bowl or large salad bowl, whisk together the oil, lemon juice, syrup and salt and pepper. Toss in the kale and sprouts and toss the mixture for several minutes using tongs. (This will help soften the kale.) Top the kale/sprout mixture with the avocado chunks, toasted almonds and grated parmesan.