When August rolls around, I find myself wanting to scramble around and get every last bit out of summer that is possible before it ends. I almost want to shed a tear thinking about how my beloved cherries, peaches, corn, muscadines, and berries will soon be out of season. I’m loading up while I can!
As much as I would love to stuff myself with berries and peaches all summer long (which is kind of what I have been doing), we need to give the vegetables their love too. Kale is technically a cold weather vegetable but it’s been growing just fine down here! Much like with my fall kale salad, I took some of my favorite in-season fruits and added it to this delicious bowl of dressed kale.
The mango and avocado are amazing flavor combinations with the kale, and the ripe summer tomatoes are like the cherry on top. You can add roasted chicken like I did for extra protein (and flavor!) or leave it our for a vegetarian dish.
Summer Kale Salad
Prep Time: 15 minutes
Keywords: salad summer
Ingredients (serves 1)
- 2 c. raw dinosaur kale
- 1 T. fresh lemon juice
- 1 T. avocado oil (olive oil can be substituted)
- 1/4 c. diced tomato
- 1/4 c. diced avocado
- 1/3 c. diced mango
- 1/3-1/2 c. diced roasted chicken breast (optional)
Wash the kale thoroughly and cut it into bite size pieces, cutting out the tough center rib of each leaf.
Add the oil and lemon juice to the kale and massage it in with clean hands for a few minutes.
Place the kale in the refrigerator while dicing the other ingredients.
Once everything is diced up, toss everything in with the kale leaves and serve.
Go make it while you still can!
Thanks for reading!