The perfect salad to keep you cool this summer
Blueberries are in season and I want to add them to everything! They especially go quite well with kale–it balances out the bitter factor:) I can’t take complete credit for this creation…the recipe was born when I was preparing food for my boyfriend’s birthday party and my good friend (also private chef to the stars) came to my rescue and started throwing anything that looked good in my kitchen into this salad. I have a feeling this is going to be a staple for the summer.
- Kale – a bag from Trader Joe’s or a few bunches
- 2 lemons
- 1 cucumber
- 2 peppers (I prefer yellow and orange)
- Small box of blueberries
- Handful of sliced almonds
- Olive oil
- Salt and pepper
- Avocado optional
Make sure when you’re prepping the kale that you take off all of the stems!
This is my favorite way to slice cucumbers…peel it completely then scoop the seeds out with a spoon. When you add it to the salad it stays crunchy:)
Toast the almonds over the stove…no oil needed. Just be sure to flip ’em before they burn.
Coat the salad in olive oil and squeeze fresh lemon.
Salt and pepper to taste.
Voila! Perfect for warm weather eating. Add avocado or vegan chicken to make it a complete meal!