Kale, Peach, and Avocado Salad

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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
Ingredients:
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)
dressing
Directions:
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!

Kale, Strawberry, Avocado Salad w/Chia Citrus Dressing

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Once again, a recipe that isn’t really a recipe!  However, kale is super easy to grow and strawberry season is around the corner.  If this salad convinces you to grow some kale or eat some organic berries, then my job here is done.  Since I am a crazy person in the kitchen, I don’t measure anything.  You shouldn’t either.  You know what you like, give yourself enough to have multiple elements in every bite and a little extra of the things you enjoy the most. That wasn’t technical, but it works everytime. Kale (or any winter green) is bitter, so you need some sweetness and some acid to balance it out.  The strawberries could be switched for whatever fruit you have on hand.  The lemon in the dressing could be switched for your favorite vinegar.
Kale, Strawberry, Avocado Salad w/Chia Citrus Dressing
Ingredients:
kale, stems removed and leaves chopped
organic strawberries, hulled, halved
avocado, diced
a couple glugs of EVOO
juice of half a lemon
zest of a lemon
pinch of salt and pepper
dollop of honey
1/4 tsp chia seeds
Directions:
Chop all the salad ingredients into bite size pieces and toss together.  Whisk all the dressing ingredients together and pour over salad.  Kale is hearty, so even a dressed salad can store nicely in the fridge.