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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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.
earned her degree in Food and Nutrition and is passionate about a plant based
diet. She became inspired about this lifestyle when she took a class at the
university titled “Chronic Diseases” and was quickly educated what animal
products do to our bodies. She thought
why not try it and change her eating habits to hopefully prevent any diseases
that might be caused by the way she ate.
Although I am not a vegetarian or vegan, I can appreciate people’s
choice to live that lifestyle and see the benefits. I have
found myself over the last few years not eating as much meat and not missing it
– although, truth be told, I do enjoy a petit filet from Ruth Chris on my
birthday each year.
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.