I think I have a problem.

Lately, I’ve been hooked on a recipe from 101 Cookbooks. I’ve made this kale salad several times (at least once a week) and have tweaked the recipe to my own tastes. I have used both dinosaur kale and flat leaf kale and both work well. I bet some rainbow swiss chard might work too, but it’s slightly more bitter than kale. For the dressing, I’ve added more lemon juice, lemon zest, a bit more avocado and a mixture of extra virgin olive oil and walnut oil. I’ve also swapped sunflower seeds for the toasted almonds (though both are great). I also added steamed favas and/or peas, thinly sliced radishes and a little bit of shaved pecorino cheese on top. The crunchy mixture of varying textures is addicting. The recipe does take a bit of time to prepare, but it’s totally worth it. This has become my go to summer meal. Thank you Heidi!!!