I don’t know about you, but when I travel, my diet and exercise routines take a toll. Traveling usually has you eating out for every meal, having that extra glass of wine, and keeps you so busy you rarely have time to work out. Every time I come home from a trip, I find myself craving this salad to re-boot and detox myself. Needless to say this salad has been my staple dinner for the past few months…
The original inspiration for this salad is the Tuscan Kale Salad recipe from True Food Kitchen, one of my favorite restaurants. From there I added extra greens, avocado, and toasted almonds.

Rocky’s Super Green Kale Salad
4-6 cups kale (unpacked)
1 bunch brocolinni
1 bunch asparagus
1/2 an avocado
Juice of 1 lemon
3 tablespoons extra-virgin olive oil
salt and pepper, to taste
hot red pepper flakes, to taste
2/3 cup grated Parmesan
2/3 cup sliced almonds, toasted

Whisk together lemon juice, olive oil, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes. Pour 2/3 of the dressing over kale in serving bowl and toss well. Add 2/3 of the cheese and toss again. Let kale sit for at least 5 minutes.

While the kale rests, cut the brocolinni and asparagus into 1 inch pieces. Cook the brocolinni and asparagus over medium heat for just a minute, just enough to take off the raw edge.

Mix in the vegetables with the kale, almonds, the remaining parmesan, and avocado, toss with the remaining dressing.

Food as Medicine:
Kale is among the most nutrient-dense commonly eaten vegetables. One cup provides 1,327 percent of the Daily Value (DV) for vitamin K, 192 percent of DV for vitamin A, and 88 percent for vitamin C.

I hope you enjoy!

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