Tag Archives: salad

Citrus Kale Salad with Toasted Almonds & Avocado


citrus-kale-salad-with-avocado-and-toasted-almondsHere it is friends. My third kale salad on the blog. You love them, so I am making them. I love them too, maybe even more than you do, and even more amazingly, my husband loves them. So I make kale salads all the time. I only can alter it so much though- add too many crazy things and it gets a bit weird. You still have to follow a basic recipe of oil and acid and crunch and sweet. That’s it.

I used some great, juicy oranges that I had for this salad and you just need to section them for perfect, skin-free slices:


Then I add the avocado in cubes:

avocado cubes

Add a lot of pepper, and you are good to go!

Citrus Kale Salad with Toasted Almonds and Avocado. You. Are very welcome.

Citrus Kale Salad with Toasted Almonds & Avocado

Citrus Kale Salad with Toasted Almonds & Avocado

The citrus and aminos in this bright salad are reminiscent of asian flavors and the crunch of the almonds with the creamy avocados make a perfect balance of textures.


  • 4 cups washed and chopped kale
  • 1 Tbsp. olive oil
  • 1 Tbsp Braggs Aminos or Coconut Aminos (or soy sauce)
  • 2 oranges
  • 2 Tbsp. almond slices ( or your favorite nuts)
  • 1/2 of an avocado
  • pepper to taste


  1. In a large bowl add the kale.
  2. Add the oil and using your very clean hands (I know! but you can wipe them off after), rub the oil into the kale until it's fully covered in oil.
  3. Add the aminos.
  4. Cut one orange in half, and squeeze each half's juice onto the kale. With the other orange, you are going to cut it into sections. Add the sections to the bowl.
  5. In a small saute pan, on medium heat, toast your almonds, shaking the pan every so often so they don't burn. Remove from heat once they are light brown and add to the bowl.
  6. Cut the avocado into cubes and add this.
  7. Pepper generously.
  8. Mix with a large spoon until it is all combined. Serve.


This will keep in the fridge without getting soggy for a while- kale is a tough green, so when you are "massaging" the oil in the first part of the recipe, this will help make the greens a bit more tender.

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If you love kale salads too- try these others:

Spring Radish, Clementine & Feta Kale Salad

radish kale salad
Sara’s Nutty Kale Salad

nutty kale salad
Rice & Kale Salad

rice and kale salad

Lemon Quinoa Salad with Asparagus and Tomatoes #Sunday Supper

lemon quinoa salad with tomato and asparagusThis week is all about Spring recipes on the #SundaySupper site, but honestly, I think that thinking is kind of hopeful! We still have snow and have more coming, so “spring” is just not on the horizon yet in these parts of New England. That said, I am sharing a great recipe for a healthy, lemony, quinoa salad that thankfully, you can enjoy whenever you want to – Spring or not!

If you like pasta salads but don’t want to eat all that…well, pasta, then quinoa salad may be your new favorite thing. Quinoa is just plain yummy and a good way to switch up your boring routine salads! This spring-time version has all the best smells too: basil and lemon. Oh my. My kitchen smells amazing from this!

Lemon Quinoa Salad with Asparagus and Tomatoes #Sunday Supper

Lemon Quinoa Salad with Asparagus and Tomatoes #Sunday Supper


  • 1 cup uncooked quinoa
  • 1 lemon, zested and juiced
  • 2 Tbsp. olive oil
  • 1 clove peeled garlic, pressed
  • 10 spears fresh asparagus, cut into 1" pieces
  • 1/2 cup grape tomatoes, halved
  • 4-6 basil leaves, chopped or thinly sliced
  • salt and pepper to season


  1. Make the quinoa according to the package directions (simmer until done). Set aside to cool.
  2. In a medium saute pan, add the oil and saute the garlic, taking care not to burn.
  3. Add the asparagus and saute until it turns bright green and then browned a bit.
  4. While this cooks, to a large bowl, add the cooled quinoa. Squeeze the lemon juice over the quinoa with zest and stir to combine. Add the tomatoes and basil. Season with salt and pepper.
  5. Add the asparagus, making sure to scrape the oil and garlic into the bowl. Stir gently to combine it all. Serve at room temperature or chill until ready to serve cooled.
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Thanks to the host this week, Anne from Simple and Savory.

Here’s your inspiration for Spring, no matter what the temperature:


Cakes, Pies, and Sweets

Cookies and Bars

Main Courses



Veggies and Sides

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
lemon quinoa salad with tomato and asparagus

Sharing Meatless Monday posts with Deborah and Ann Marie. Go check these bloggers out!

No-Mayo Broccoli Slaw with Pineapple & Arugula

No-Mayo Pineapple Broccoli SlawUmmm. Pineapple. It is so delicious, can we agree?

In the middle of winter, this beauty, can make you feel like the sun is shining bright!

No-Mayo Pineapple Broccoli Slaw

Let’s create a sunny slaw with the peppery taste of arugula, shall we? Yes, let’s.  I made a sweet citrus vinagrette too, that makes this a really nice and  pretty addition to any meal. I choose a pulled pork situation, as slaw goes so nicely alongside, along with some corn muffins. Yes please. What I like about this recipe is that instead of mayo, I used low fat plain greek yogurt. It is not just a condiment, it has nutritive value- Plus, it tastes fattening, so I like it! The pineapple combined with the dressing is perfect. But don’t let it sit around because, like all coleslaw, this one is better enjoyed soon after mixing.

Let’s get to making this!

No-Mayo Broccoli Slaw with Pineapple & Spinach

No-Mayo Broccoli Slaw with Pineapple & Spinach

This sweet and peppery slaw is just the right compliment to BBQ or a roasted meat dinner.


    For the Slaw:
  • 1 bag broccoli slaw (12oz)
  • 1 cup arugula/spinach, chopped
  • 1 cup diced pineapple (generous)
  • 2 scallions, chopped
  • For the Dressing:
  • 1/4 cup pineapple juice or orange juice if you don't have it
  • 1 Tbsp. honey
  • 1/4 cup cider vinegar
  • 1/2 cup 2% plain greek yogurt or full fat( not the non-fat)
  • 1/2 tsp. salt
  • 1/2 tsp. ground mustard


  1. Make the dressing: In a bowl, add the juice, honey and vinegar. Whisk. Add the yogurt and salt and mustard. Whisk again until blended thoroughly. Set aside.
  2. To a large bowl, add the slaw, spinach/arugula, pineapple and scallions.Mix gently.
  3. Add the dressing. Mix thoroughly. Serve*.


* Do not let this sit for too long before serving, as it will get runny. Chill at most 20 minutes- one hour. If you want to mix the salad ahead of time, just add the dressing, just before serving. Easy.

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While we are enjoying our pineapple yumminess, we can feel so so good about eating this pretty and sweet fruit that is healthy and has some interesting info. on it!
*from Encyclopedia Brittanica online

  • It is an excellent source of natural anti-inflammatory properties, which is great for joints and heart health- WIN
  • It is low in calories- 70-85 calories a cup!
  • Has 2-3 grams of fiber per cup to help fill you up and keep things moving (ahem).
  • Weird fact: Total world production of pineapples ordinarily averages about 8,300,000 metric tons annually- wow.
  • Weird fact #2: If you cut the leaves of and plant the top, you can grow your own pineapple…that is if you live where it’s always warm- which I do not. But maybe you could!

No Mayo Pineapple Broccoli Slaw

Enjoy! And check out these recipe round-ups, where I am sharing:

Fiesta Friday! It’s a challenge! Healthy Recipe time!

Thursday Favorites!

Miz Helen’s Country Cottage