Avocado Kale Salad, Quick & Easy for Summer!
halved cherry tomatoes
small yellow onion
, thinly sliced
, removed from stems and finely chopped
, sliced in half lengthwise and then into thin slices (half moons)
finely chopped fresh basil
fresh lemon juice
rice wine vinegar
pepper and sea salt to taste
Combine all ingredients except lemon juice and rice wine vinegar in a large salad serving bowl.
In a small bowl, whisk together lemon juice and vinegar. Pour over the salad ingredients.
Stir to combine. The avocado will soften a bit, becoming creamy in the salad. Do not stir so much that the avocado completely dissolves into the salad, stir so that chunks are still in the salad.
Add pepper and salt to taste. I find rice wine vinegar to have a salty flavor to it, so rarely add salt to this salad but do generously add pepper.
Refrigerate for a few minutes before serving. Please take notice that the creamy avocado dressing will harden a bit when refrigerated, but will soften again upon serving. Enjoy!
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.