This recipe was born out of the necessity to use massive amounts of kale, basil, and parsley in addition to having peaches that needed to be used before they went bad. I used my Brussel sprouts and avocado salad as a foundation and switched things around as I needed to based on what I had available! Instead of straight sesame seeds, I also opted to use seaweed Gomasio, which is a combo of sesame seeds, seaweed, and salt. This is an awesome opportunity for those trying to support their thyroid function to use food as medicine! Kale is a hearty green, so leftovers hold up nicely in the fridge if you don’t eat it all in one sitting.
Kale, Peach, Avocado Salad
5 cups of kale, chopped
2-3 avocados, diced
1/2 cup chopped parsley
1/2 cup chopped basil
2 peaches, diced
1 Tbsp seaweed Gomasio (or sub just sesame seeds)
Combine all the ingredients and enjoy! Feel free to mix and match ingredients based on what you have, what was on sale that week, or what is in season!