Kale salad with strawberries, avocado, almonds, feta, and a light lemon poppy seed dressing.
Ingredients:
For the salad: 4 cups chopped kale, stems removed Pinch of sea salt 1 cup sliced strawberries 1 avocado, chopped 1/3 cup sliced almonds 1/4 cup feta cheese
For the Lemon Poppy Seed Dressing: 2 tablespoons olive oil 2 tablespoons fresh lemon juice 1 teaspoon honey 1/2 teaspoon poppy seeds 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper
Directions:
1. Put the kale in a large bowl. Sprinkle a pinch of sea salt over the kale and massage the leaves with your hands until the leaves are darker in color and tender.
2. Add the strawberries, avocado, almonds, and feta cheese. Toss gently.
3. In a small jar, combine the olive oil, lemon juice, honey, poppy seeds, salt, and pepper. Shake until mixed well.
4. Pour the dressing over the salad and toss to coat. Serve.
Note-Trader Joe’s sells kale in bags-already chopped. It’s the best!
Directions: 1. Combine chia seeds with water, stir, and set aside. 2. In a food processor, blend rolled oats on high until you have a rough flour. Place in a large bowl. Add all other dry ingredients and stir to combine. 3. In a measuring cup or small bowl, combine the wet ingredients. Stir in the chia seed gel. 4. Pour the wet ingredients over the dry ingredients and mix just until combined. Gently fold in the chopped figs. Spoon batter into a lightly greased muffin pan or muffin cups, filling each about 2/3 full. Add a single slice of fig on top of each muffin for garnish, if desired. 5. Bake in a 350°F / 175°C oven for 20-30 minutes (depending on size) until the toothpick inserted in the middle comes out clean. Let cool completely. Enjoy. Store in an airtight container for 4 days, or freeze.
For the salad: 4 cups chopped kale, stems removed Pinch of sea salt 1 cup sliced strawberries 1 avocado, chopped 1/3 cup sliced almonds 1/4 cup feta cheese
