Lately it is feeling a lot like summer in the Bay Area. Quite frankly it suits me just fine. Last weekend hubby and I dusted off the patio cushions and set the backyard in motion for the season. This meant the furniture was hosed off, the patio was wiped clean of leaves and other debris along with making sure the outdoor BBQ was ready to get a workout all summer long. One of the most relaxing activities I enjoy is coming home from a long day at work and enjoying a glass of wine outside with my hubby. The sound of the water dropping into the fountain and the warm summer air just sets the scene for perfection.
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Summer also means an abundance of salads will be made in my kitchen. With the farmers markets gearing up for peak season, the profusion of choices is great. This weekend I picked up a couple bunches of Tuscan kale, fresh fennel, cherry tomatoes, red onions and multi colored carrots. I knew exactly what I was going to do with all of these delightful and fresh vegetables – it was time for a terrific salad. I gained my inspiration for this salad from my Secret Recipe Club match – Brittany at We Heart Vegan.
After browsing through her blog, it became quite clear I needed to make her Kale Avocado Salad. I am a kale fanatic and try to eat it at least once a week. With my goodies from the farmer’s market in toe, I thought I would kick up her version with a few more veggies added to the mix and altered the dressing to suit my taste buds. I also had the opportunity to utilize my mandolin and cut the veggies in an uber thin fashion. To add a bit of crunch I tossed on some pepitas seeds. Thank you
for the inspiration and recipe!
Kale Avocado Salad with Smoked Paprika Vinaigrette
8 Cups Tuscan Kale, torn and loosely packed
1 Large Avocado, shell removed and diced
2 Large Carrots, one orange and one purple
½ Fennel Bulb
½ Large Red Onion
¾ Cup Cherry Tomatoes cut in half
2/3 Cup Pepitas Seeds
In a large bowl add the torn kale. Use a mandolin to slice the radishes, carrots, red onion and fennel. Add to the bowl. Then add the cherry tomato halves and diced avocado. Add the dressing and toss gently. Let sit for 10 minutes and then garnish with the pepitas seeds and serve.
Smoked Paprika Vinaigrette
7 Tablespoons Olive Oil
5 Tablespoons Fresh Lemon Juice
½ teaspoon Smoked Paprika
½ teaspoon Garlic Powder
¼ teaspoon Salt
8 Grinds Fresh Ground Pepper
1 Tablespoon Honey
Add all of the above ingredients to a mason jar and shake really well. Let sit 15 minutes to let the flavors develop.