Wednesday, July 24, 2013


Julip Made roasted kale salad4 Although fall still has my heart for many reasons, summer has been impressing me lately, more specifically with the amazing bounty of produce.  Usually, I meticulously plan out our meals a week at a time.  However, lately, I've been glancing in our fridge at the latest haul of produce from the market or my parents garden and kind of just letting it inspire me.  This salad is the result of that. Oh and random fact, the ridiculously large figs... they come from a fig grove that is in a PUBLIC park right next to Odin's dog park.  They are plump, juicy, and delicious!
Julip Made roasted kale salad1
Ingredients (make 2 large salads):
  • 1 head of kale (I used curly leaf kale)
  • 1 large avocado, cored, peeled, and sliced
  • 2-4 figs depending on the size, sliced
  • 1/2 red onion, sliced
  • 1 1/2 tablespoons olive oil
  • juice from half a lime
  • salt & pepper to taste
  • a pinch of Chipotle powder
Julip Made roasted kale salad2
  1. Preheat oven to 350 degrees Fahrenheit. Remove the stems of the kale and cut into bite sized pieces.
  2. In a large bowl, massage the olive oil into the kale and season with salt, pepper, and Chipotle powder.
  3. Place kale on baking sheets and roast for approximately 15-20 minutes or until kale starts to crisp up.  
  4. To assemble, make a bed of the roasted kale on a plate. Sprinkle the red onions, figs, and avocado slices on top.
  5. Season more if desired with salt, pepper, and if you are like me and love a smokey kick, the Chipotle powder.
  6. Drizzle with a dash more of olive oil and squeeze the lime juice over. 
  7. Enjoy!
Julip Made roasted kale salad3


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