Vegan, Spicy, Summer Salad!

I've never been one to dive into a cookbook or stick to a specific recipe--I like to keep it clean and simple. BUT if I'm looking to spice it up in the kitchen, other than just pouring Sriracha over everything, this is my go to salad! The recipe is inspired by a similar salad my good friend, Kyle, made for us for lunch one day. And ever since then I've been absolutely hooked!

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Ingredients:

  • 2-3 cups of mixed baby kale
  • 1 green bell pepper
  • 1 jalapeño
  • 1/2 of an avocado
  • 1/2 cup chopped red onion
  • 1 cup of cherry tomatoes
  • A handful of cilantro
  • 1 lemon
  • 1 lime
  • A pinch of lemon pepper
  • 1 tbsp olive oil (optional)

Method:

Fill up a bowl with your 2-3 cups of baby kale. Chop up the green bell pepper, jalapeño, cilantro, red onion, avocado and cherry tomatoes (I like to slice them in half) and toss them on top of the salad. Squeeze the lemon & lime over the salad, add olive oil if you'd like, sprinkle the lemon pepper on top and DIG IN!!

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With Love,

Misako