I was going to make guacamole, but decided to make a creamy and spicy avocado dressing for a kale salad. (I’m trying to be good and eat lighter dinners. We’ll see how long that will last. wink). I also added a can of black beans and half of a diced sweet potato. I think this salad would also be good with some corn and roasted pumpkin seeds, but I didn’t have either on hand.
For the salad:
- 1 head of lactino kale
- 1/2 of a roasted sweet potato
- 1 can of black beans, drained and rinsed
- 1/4C. minced white onion
- 1/2 of a red/orange/yellow bell pepper, chopped
For the Dressing:
- 1 ripe avocado
- juice of one lemon
- handful of chopped cilantro
- 1/2tsp chili powder
- 1/4tsp smoked paprika
- 1/4C olive oil (eyeball it, you may want to use more to have a thinner dressing, or use water to have a thinner dressing
- 2TB water
Make the dressing: I used my mini food processor (which is an awesome addition to my kitchen). Add avocado, oil, lemon juice and spices and blend until creamy. You may have to add a little bit more oil (or water) to thin out the dressing. Adjust spices to your taste.
Thoroughly rinse and pat dry kale leaves. Fold leaves in half, then cut into strips a few times so the kale is in bite-sized pieces. Add chopped kale to large bowl, drizzle with dressing and massage into the kale until it’s well coated. Add remaining ingredients and toss. Add some crumbled Bulgarian feta too…that might be good. I wish I had thought of that when I made the salad!