Party In Your Mouth Summer Avocado And Kale Salad Recipe

Name: Party In Your Mouth Summer Avocado And Kale Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Party in Your Mouth Summer Avocado and Kale Salad; 1 avocado, peeled, pitted and cut into chunks; 1 bunch kale (I used the curly variety here, but I like dinosaur kale too); 1/2 cup sliced strawberries; 1 cup jicama, peeled and sliced into matchsticks; 1/4 cup thinly sliced red onion; 3 tablespoons extra virgin olive oil; 4 tablespoons balsamic vinegar; freshly ground black pepper, to taste; 1/2 teaspoon salt, adjust to taste; 2-4 tablespoons zesty spiced pepitas (recipe follows); Zesty Spiced Pepitas; 1 cup pepitas, untoasted; zest of 1 orange; 1/2 teaspoon salt; 1/4 teaspoon cayenne pepper; 1/4 teaspoon sugar; Dash ground cinnamon; 1 teaspoon canola or vegetable oil

Servings: persons

Party in Your Mouth Summer Avocado and Kale Salad
1 avocado, peeled, pitted and cut into chunks
1 bunch kale (I used the curly variety here, but I like dinosaur kale too)
1/2 cup sliced strawberries
1 cup jicama, peeled and sliced into matchsticks
1/4 cup thinly sliced red onion
3 tablespoons extra virgin olive oil
4 tablespoons balsamic vinegar
freshly ground black pepper, to taste
1/2 teaspoon salt, adjust to taste
2-4 tablespoons zesty spiced pepitas (recipe follows)
Zesty Spiced Pepitas
1 cup pepitas, untoasted
zest of 1 orange
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon sugar
Dash ground cinnamon
1 teaspoon canola or vegetable oil

1
Prepare the dressing: whisk together the last four ingredients, and set aside.
2
Wash and dry the kale and remove the tough central rib. Then tear off the leaves and shred into strips, and place into a salad bowl.
3
Pour the prepared dressing over the shredded kale and massage with your hands until the leaves start to wilt, about 1-2 minutes.
4
Top wilted kale with remaining fruits/vegetables, then top with desired amount of pepitas (recipe follows) just before serving.
5
Toast pumpkin seeds in oil in a 10- to 12-inch heavy skillet over low heat, stirring constantly, until puffed and golden, 5 to 8 minutes, then remove from heat.
6
In a separate bowl, combine orange zest, sugar, salt, cinnamon and cayenne.
7
Toss toasted pepitas with the spice mixture until evenly coated.

139

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Party in Your Mouth Summer Avocado and Kale Salad, 1 avocado, peeled, pitted and cut into chunks, 1 bunch kale (I used the curly variety here, but I like dinosaur kale too), 1/2 cup sliced strawberries, and more.

Yes, Party In Your Mouth Summer Avocado And Kale Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Party In Your Mouth Summer Avocado And Kale Salad

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