Kale, Bean, and Avocado Salad

This salad is a good way for me to eat my kale as I’m not a big kale eater. It is also very healthy and yummy, so what more could I ask for? I first had it in one of the farmers markets I used to sell at in South Florida. I was attracted to the salad because of its vibrant colors and its refreshing look. I was indeed a happy customer once I tasted it, and so I recreated it at home, with some tiny changes, and now I get to share it with you as well.

Kale, Bean, and Avocado Salad

Ingredients

• 1  bunch fresh kale, chopped into 2 inch wedges (leaves only)
• 2 tbs olive oil
• 4 cloves garlic, sliced
• 2 cups cooked white beans
• 2 medium tomatoes, sliced into small wedges
• 1 large avocado, pitted and cut into 1 inch pieces
• Lemon juice from 1 lemon
• Zest from 1 lemon
• Salt

Instructions

• Heat the oil in a saute pan and saute the sliced garlic on medium heat, until garlic is starting to brown. Remove from the heat.
• In a large bowl combine all the ingredients and mix well. Allow all flavors to absorb for about an hour before serving.