Kale Avocado Salad with the Real Food Dietitians

June 15, 2017 0 Comments



Kale Avocado Salad with the Real Food Dietitians

Meet Jessica Beacom and Stacie Hassing, the artists and authors behind Real Food Dietitians, and star collaborators in the new Primal Kitchen Cookbook!

ABOUT THE REAL FOOD DIETITIANS

Jessica and Stacie are Registered Dietitians, master chefs, recipe innovators, and leaders in the fields of health and wellness. In fact, The Real Food Dietitians were recently named Paleo Magazine’s #1 pick for best paleo RD! Find their beautiful work in the Primal Kitchen Cookbook, fall endlessly in love with their stunning blog, and read below for their gorgeous Kale Avocado Salad recipe, tossed with Primal Kitchen Greek Vinaigrette!

THE PRIMAL KITCHEN COOKBOOK

Get your copy of the Primal Kitchen Cookbook, and devour the Real Food Dietitians’ Chipotle Lime Sweet Potato Salad, Slow Cooker Buffalo Chicken-Stuffed Sweet Potato, and Mexican Chocolate Mousse!

Jessica and Stacie create gluten-free and Whole30-friendly recipes that are designed to be big on taste and short on ingredients, so you can spend less time in the kitchen and more time doing what you love.

Are you curious about what these delectable summer recipes are like? Keep reading, and check out the Whole 30-approved Kale Avocado Salad by the Real Food Dietitians below!

Filled with healthy fats, brilliant colors, nutritious veggies, and our very own Primal Kitchen Greek Vinaigrette, this salad is sure to become a seasonal favorite.

Kale Avocado Salad

INGREDIENTS

  • 3-4 cups of kale
  • 1 avocado
  • 1 cup diced medium cucumber
  • 1/2 cup  cherry tomatoes
  • 1 medium sweet bell pepper
  • 1/2 medium green pepper
  • 1/2 small red onion
  • 2/3 cup artichoke hearts
  • 1/3 cup kalamata olives
  • 2-3 Tbsp. fresh basil
  • Optional: ½ cup feta cheese, crumbled (omit for vegan, dairy-free and whole30-friendly)
  • Primal Kitchen Greek Vinaigrette

INSTRUCTIONS

  • Tear the kale leaves from the stems. Compost the stems, and cut the leaves into smaller pieces.
  • Cut the avocado in half, remove the pit, and slice the meat into thin strips.
  • Halve the cherry tomatoes.
  • Dice the sweet red pepper, green pepper, and red onion.
  • Cut the artichoke hearts into four parts each.
  • Slice the olives into thin strips.
  • Chop the fresh basil.
  • Combine the salad ingredients into a large mixing bowl and stir.
  • Gently toss the ingredients in Primal Kitchen Greek Vinaigrette.
  • Enjoy!





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