Lunch-Salads-01

Kale has been a “hot” topic for quite some time and for good reason! This super food has been shown to lower your risk of developing cancer, provide important fiber for your digestive tract, and is key for liver detoxification. Kale is packed with lots of health benefits but for me the most important thing is that it is a high nutrient dense leafy green packed with lots of Vitamin A, C and K, Folate, Alpha-linolenic acid, Lutein and Zeaxanthin. This is definitely a satisfying salad and you will love it!

Kale, Tomato, Avocado Salad with Prosciutto

Ingredients (serves 4):

For Salad:

  • 1 tsp. olive oil
  • 1 pack prosciutto
  • 1 large red onion, thinly sliced
  • 1 large bunch of kale, washed, de-stemmed and chopped
  • 4 hardboiled eggs
  • 2 tomatoes, chopped into pieces
  • 2 large avocados, chopped into pieces

For Dressing:

  • 2 tbsp. sesame tahini sauce
  • ¼ cup fresh lemon juice
  • 1 tbsp. olive oil
  • Salt & pepper to taste

Instructions:

  1. First, whisk all the dressing ingredients together and set aside.
  2. Add olive oil to a sauté pan over medium heat and add the onions, cooking until translucent.
  3. Once eggs are cooked and cooled as well as the onions, add them to a bowl with chopped kale. Mix all together.
  4. Divide the mixture into four bowls.
  5. Top with prosciutto, tomatoes, and avocado.
  6. Drizzle over the dressing and serve.
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