Kale, Strawberry and Avocado Salad (Paleo)
Try this Kale, Strawberry and Avocado Salad (Paleo) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains honey
dairy free
pescatarian
- 1/3 cup olive oil
- 1/4 cup sliced almonds
- 1/4 teaspoon fresh ground pepper
- 1 tablespoon raw honey
- 2 avocados
- 3/4 teaspoon kosher salt
- 2 bunches kale stems removed and finely shredded
- 2 lemons juice of (i like to use meyer lemons)
- 3/4 teaspoon coarse sea salt or 3/4 teaspoon kosher salt
- 1/4 olive oil
- 1 lb strawberry sliced with stems removed
- 1/4 cup unfiltered apple cider vinegar
- Carbohydrate 92.0164377660094 g
- Cholesterol 0 mg
- Fat 97.1658001019993 g
- Fiber 39.1500240964033 g
- Protein 16.3877346799968 g
- Saturated Fat 12.9503192910849 g
- Serving Size 1 1 recipe (929g)
- Sodium 941.381041074327 mg
- Sugar 52.8664136696061 g
- Trans Fat 5.42868328143796 g
- Calories 1213 calories
1 Put kale into large bowl. Pour ¼ cup olive oil, juice from 1 lemon, and ½ teaspoon of the salt over the kale. Toss gently, with fingers, and massage mixture into the leaves. This will cause the kale to start to wilt, it takes about 3 minutes. 2 Set kale aside while making dressing. Whisk together 1/3 cup olive oil, ¼ cup apple cider vinegar, 1 tablespoon honey, ¼ teaspoon pepper, remaining ¼ teaspoon salt, and juice from second lemon. 3 Add sliced strawberries to the dressing mixture and allow to sit while coring and slicing avocados. 4 Pour dressing over kale and top with avocado slices and almonds.
