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Kale Salad with Avocado & Bell Pepper


Have you had a thing lately? A neat little obsession?  I stick myself like glue to my things until I tire of them and then acquire a new set of things. Right now, here are some of my things:

  1. Short green skirts
  2. Wearing my hair in a side braid (I know…so Hunger Games, such a fad, I’m so lame)
  3. Those carob squares you get in the Raley’s bulk bins
  4. Kombucha & coconut water (you said it: fad, fad, fad)
  5. Trail running at 6am. I. Love. This.
  6. Using the word, “unrealistic” inappropriately
  7. Huge salads every day
  8. Over-ripe drippy peaches and frozen cantaloupe
  9. Modern Family
  10. Borrowing things

My things are probably your things. They’re our things. Let’s love them together. Kale salad falls under thing 7 and brings me to thing 9, as this kale salad was totally borrowed; nay: stolen.


Sweetpea’s mom makes great food and I particularly love the salads she creates. Her from-scratch salad dressing is always perfect and I don’t think I’ve ever had the same salad twice. She knows her flavors and textures and as a result, I steal her salad ideas all the time.  This salad was stolen.  Joan made this salad last weekend and I ate a plate and a half of it. I get that some people aren’t kale people, but even if you aren’t a kale person, I definitely recommend this salad. It’s very high in nutrients, is very quick and simple to make and is just right for summertime.  Plus, eating a plate and a half of this kale salad gives you a free pass to bury your face in a peanut butter chocolate cake batter caramel milkshake brownie.  Yeah. Let my thing can be your thing until you tire of it and acquire a new one.


  • 1 bunch kale, stems removed, leaves chopped
  • 1 avocado, pit removed and chopped
  • 1 orange bell pepper, chopped
  • 1 small red onion, thinly sliced
  • Juice of one whole lemon
  • 1/8 cup grapeseed or olive oil
  • Salt and ground black pepper to taste

To Make:

Wash the kale, pat dry and remove the leaves from the stems (you can save the stems to add to a smoothie or a sautéed veggies – they have a lot of nutrition so don’t discard!). Chop the leaves and place in a large salad bowl.  In a bowl (or blender), combine the oil and lemon juice and mix until very well combined.  Pour the lemon & olive oil over the kale leaves and toss.  The acid from the lemons will help soften the kale leaves a little.  Chop the remaining vegetables, add to the salad and toss everything together. Sprinkle a little salt over the salad if desired. Serve in heaping portions and enjoy your mass of amazingness!


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