It has been a while since I last posted anything on this blog. Between Easter holidays and a never-ending schedule of activities, writing has taken a back burner in my life. But, yesterday I found myself at home doing some editing and decided I needed some good greens in my life. That morning I had mad a quick run to the store and picked up a few of my favorite staples, such as lacinato kale and fresh avocados. For a healthy lunch, without any animal protein, I created a salad I will definitely be making again in the future.
The ingredients for this salad are as follows:
- 3 leaves of lacinato kale, ribs removed, sliced or torn
- 1 ripe avocado, diced
- 4 or 5 cherry tomatoes, cut in half
- 1/3 of an English cucumber, diced
- 1/4 of red onion, sliced
- 1/4 can of organic black beans, drained
- 1/2 cup of edamame, shelled
- 1/2 cup of chopped fresh parsley, curly or flat leaf is fine
I gathered my ingredients in a bowl and then made the dressing, which was the juice of half a lemon, 1/4 cup of really good extra virgin olive oil, 1/4 cup of balsamic vinegar, 1 or 2 tablespoons of Dijon mustard, 1 clove of finely chopped garlic, salt, and pepper to taste. I mixed up the dressing ingredients in a separate bowl and tasted it before pouring on my salad. If you feel it needs a little more of one of the ingredients, adjust to your liking. Everyone has different tastes, so make it your own!
I tossed the ingredients together and then just ate it straight out of the mixing bowl. It was so yummy and I felt like I was really giving my body some good ingredients. The kale is like food for superheroes. It is amazing what this green leafy vegetable gives the body, like provide iron, calcium, Vitamin C, and even protein. Avocado gave me really healthy fats, as did the good olive oil. Good fat can be your friend, and your body needs it to function daily. The parsley and cucumber are good for detoxifying and parsley can help your breath. The black beans and edamame gave me the needed protein to help me stay full longer and build lean muscle. Tomatoes provide lycopene, and they added a nice texture to the salad.
What I didn’t finish yesterday I ate again today for lunch and it was even better. The dressing helped break down the kale leaves, making them more tender. So, the longer it sits to marinate, the better the outcome. But I wouldn’t go over a day in the fridge because you want the ingredients to be as fresh as possible.
Hope you enjoy my latest inspiration in the kitchen!
Until next time,