Ever since I started getting beautiful, organic avocados in my weekly produce box, I've become addicted to the creamy, dreamy fruit. Avocados are versatile and tasty. You can make a simple, fresh guacamole in minutes (just mash together finely minced garlic, chopped cilantro, lime juice, salt, and avocado), or top everything from a BLT to tacos with thick slices of avocado. And mashed up and spread on toast with a bit of salt and maybe some sriracha, it's a really great breakfast option. But, lately my most favorite way to enjoy avocado is combining it with raw kale and tart, dried cranberries in a delicious salad with a zingy dressing.
Ingredients:
2 large firm (but ripe) avocados, peeled/cubed
1/2 cup dried cranberries
4-6 cups roughly chopped kale (washed/dried)
Olive oil
Lemon or lime juice
Vinegar (red wine, tarragon, and balsamic are my favorites for this recipe)
Honey
Mayonnaise
Salt/pepper to taste
Minimal MESS/ingredients/clean-up: Category 1
To Do:
- To cube your avocado, cut it in half lengthwise the whole way around the fruit. Gently twist the pieces apart, then remove the pit. Carefully score a grid pattern into each half with a knife, then scoop out the fruit with a large spoon. The cubes should be formed and ready to go.
- Place the avocado and cranberries in a large salad bowl, then add the kale. Toss gently.
- For the dressing: I usually take a small bowl and combine 3 parts oil to 1 part vinegar, then in goes a few splashes of lemon or lime juice, a wee dollop of mayo (my secret ingredient), a drizzle or two of honey. Whisk it all together until creamy and then adjust to taste, if needed.
- Add the dressing a bit at a time, and sprinkle on some salt and ground pepper, then gently toss the salad until the leaves are lightly coated. Then, dig in!
xoxo