Kale is a super food that has been trending for awhile. We are all trying to add kale into our daily meals or green smoothies. The challenge with kale is that it has a strong taste and can be bitter. It’s important to balance this out with other flavors that subdue the bitterness in kale.
This tasty red kale salad with peppers and avocado was made, after I created the beet vinaigrette, when making marinated beets. I knew when I tasted the beets that the marinade would be perfect for kale salad. Sometimes you have a feeling about what would work well with something. I know that sounds a bit vague, but part of creating meals is learning to develop feel. It’s not always right, but that is how feel is developed; by experimenting.
This time my instinct was right! The beet vinaigrette was perfect on this kale salad. If you want to use a different dressing, that is fine! I recommend a sharp taste to go with the bitterness of kale. If not using a vinaigrette, something creamy like avocado or a cheesy dressing works well, too.
The colors are so pretty. It literally looks good enough to eat! lol Tasty Red Kale Salad with Peppers and Avocado is simple and easy to make. Just three ingredients! But it is interesting enough visually and in taste, that it can be served and match any complicated entree. For an almost completely raw meal (except the carrots were slightly cooked), I matched this salad with the vegan salmon roll.
Tasty Red Kale Salad with Peppers and Avocado
- a large bowl
- 3 red kale leaves remove stems
- 1/2 red bell pepper chopped into small cubes
- 1/2 avocado chopped into small cubes
- 2 tbsp red beet vinaigrette or your choice of dressing
- Rinse kale to clean. Shake and put in strainer to drain, or use a salad spinner. Break into bite sized pieces.
- Chop red bell pepper and avocado.
- Combine and toss with dressing.
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