I’m probably the biggest procrastinator at times. I’ve been wanting to try out this recipe from thetoastedpinenut.com for the longest time. I can’t cook for nuts, which means I don’t even know how to cook rice in a rice cooker or a fried egg. But I must say I’m pretty good at making recipes that doesn’t require heat from the stove.
I usually do my grocery shopping at Little Farms. When I say grocery shopping, it’s usually for my kombucha fix! This time round, I bought the above ingredients at $47, including a bottle of lemon olive oil.
Ingredients needed for the avocado kale salad (serving for 1)
3-4 stalks of kale
50g smoked salmon (or any meat of your choice)
1 tbsp of olive oil
Step 1: Remove the leaf from the stems and chop as finely as possible.
Step 2: Squeeze the juice from 1/4 of a lemon and pour over the chopped kale, massage the kale with your hands to ensure every leaf is coated with lemon juice. Leave for 5-10 minutes.
Step 3: Slice the avocado into chunks and mix into the kale. I like to use slightly over-riped avocados as they tend to be mushy and I like to mix it for a creamy consistency with some chunky avocados.
Step 4: Add smoked salmon slices and drizzle some olive oil.
The kale must be massaged well in the lemon juice to reduce the bitterness.
Be really careful with how much lemon juice you put. Being someone who doesn’t cook, I added juice from half a lemon on my first try and died from the sourness.
Mix the avocados well as they don’t oxidize as quickly when coated with lemon juice.
This is a really easy recipe which I swear by for my dinner these days. Healthy, yet ‘fun’ at the same time. Trying switching out the salmon with pan-fried haloumi cheese, chicken breast, beef pastrami and the list goes on!