Avocado Herb Salad
I made this salad in the morning and brought it to work for lunch. The heartier kale leaves were not wilted at lunchtime and the lemon juice kept the avocado from browning. A healthy and delicious lunchtime salad, I paired this with a homemade whole-wheat roll and a bit of Greek yogurt for protein.
Fresh Lemon Juice
Freshly ground black pepper
1. Chop kale to form salad base.
2. Cut avocado into ½ inch chunks.
3. Coarsely chop basil and mint, or just remove leaves from stem, depending on size.
4. Add olive oil, fresh lemon juice, salt and pepper to taste.