We’re deep into my salad season right now. You know that time of year – it’s so hot and sticky outside that I barely have an appetite after being out in the sun, and the last thing I feel like doing is standing over the stove. These are the days where a giant bowl of cool, fresh greens is the perfect light dinner. Added bonus: you’re eating super healthfully, meaning you won’t feel bloated and gross after your meal and you won’t dread wearing a tanktop in public. Win-win!
This recipe actually wasn’t created by me (gasp!) – it’s adapted from one courtesy of Saveur. Normally I wouldn’t bother following someone else’s recipe for a salad, for goodness’ sake, but this particular one popped up in one of my weekly Saveur email newsletters and I just couldn’t resist. After all, kale and avocado are two of my favorite foods. This dish is super, super simple, but it really doesn’t need anything extra. The luxurious creaminess of the avocado feels decadent enough to make this whole salad a treat, and the fresh citrus juices and soy are a lovely complement. It’s safe to say that I’ll be eating this a LOT for the rest of the summer… and beyond.