I just got back from a couple trips to visit my family in Florida and let me tell you...I got some home cooking for sure. When I got on the plane to come back to California I didn't know if I had gained some weight or the seat shrunk. I'm sure they made the seats smaller, but I had to stop for a second and think about it.
But let me tell you, I ate well at home. My mom! She's amazing - she taught me the basics of cooking and continues to encourage all my journeys on a daily basis. Its not that she doesn't cook healthy, because she totally does, which I am super appreciative of. And I happen to resist the several stops at Dunkin during the week where I really wanted to stuff my face with donuts and didn't. Even though I did pretty well for being home, there is still a part of me that needs to reset after being away from my routine. Maybe it was the daily glass of wine before dinner, going out in the evening with some old friends for a cocktail, or maybe the giant ice cream I saved until the very last day. Either way, I piled on the greens this week with this oldie, but a goodie salad choice.
When I go out of town, I tend to use up all the veggies in my fridge so nothing goes to waste. I did a fairly good job this time, but knew I needed to stop at the market on the way home and pick up some staples. I went straight for the strawberries since they are EVERYWHERE right now and so damn good. I bought them along with a few veggies and shook my tail feather to get home because - hangry was about to happen. After a 6 hour flight, 1 hour train ride, 20 minute uber ride...I need to nourish the beast that was my growling tummy.
When I arrived home, I was totally right that my fridge was on the bare side, but I was lucky there was still some kale left over sitting in there that still looks good - hello lunch!
Kale + strawberries + beans = meal time!
I love this combo because it is so flexible. You can use any beans you have on hand such as chickpea like I used here or white beans or maybe even lentils. Don't have goat cheese? Try some feta or sliced parmesan. I tossed some sunflower seeds on top, but I bet roasted cashews or almonds would be lovely. But don't forget the avocado...duh. Seriously...spring in a bowl. Refreshing and reset perfect.
Strawberry Avocado Kale Salad
1 healthy handful of dino kale
1/4 cup of fresh chopped strawberries
2 teaspoons of crumbled goat cheese or feta cheese
2 tablespoons of chickpeas or any other beans you have in your pantry
1 tablespoon toasted nuts or seeds
1/4 of an avocado to top
For the dressing:
The juice from 1 lemon
drizzle of honey (about 1/2 teaspoon - adjust to your taste)
1 teaspoon olive oil
Wash and de-stem your kale and tear into bit size pieces. Place kale in a bowl and squeeze lemon juice on top, drizzle honey, and pour the olive oil over it all. Massage the kale with your hands so it is evenly coated. Add the strawberries, beans, and seeds/nuts and mix it all together. Top with the cheese and avocado. Season with sea salt and fresh cracked pepper and enjoy!