I’m currently writing this right now amidst a sea of cardboard boxes, filled with all the stuff I’ve accumulated over the past year. My past two moves weren’t nearly as cumbersome as this one, as my batterie de cuisine seems to have grown tenfold. It’s one thing to pack up your apartment and move into another, empty apartment – but I’m moving home to my family’s house, which already has a lifetime’s worth of stuff in it. It’s certainly going to be interesting seeing how my stuff / my family’s stuff meshes!
The most difficult thing to pack up are all of my dishes and bowls and plates that I use for this blog. These items are an eclectic mix that I’ve accumulated from flea markets, consignment shops, Etsy, and stores like Anthropologie or Crate + Barrel. I think once you become a food blogger, you magically turn into magnet for all types of kitchenware. And as much as I like to live minimally, I’ve grown to love my little collection of kitchen goods. The key will just be moving it all very carefully. ;)
Today’s kale and apple salad is the type of impromptu dish I like to throw together for myself for lunch or dinner, using whatever ingredients I have on hand in the pantry. I didn’t provide exact measurements for most of the ingredients, because the intent is for you to use whatever amounts you like. Get creative, go crazy! Cooking is all about having fun! :)
Kale + Apple Salad w/ Creamy Coconut Yogurt Dressing
Ingredients
Salad
- 1 Bunch Lacinato Kale chopped
- 1 Granny Smith Apple sliced
- 1 Avocado Cubed
- Slivered or Chopped Almonds
- Fresh Cracked Pepper
- Chia Seeds
Dressing
- 1/4 Cup Coconut Yogurt
- Juice from 1/2 Lemon
Instructions
- To make the dressing, combine yogurt and lemon juice in a bowl and mix well with a fork.
- This step is optional, but recommended – take your kale and a little of the dressing, and massage dressing into kale for a few minutes with hands. This helps break down the toughness of the kale, and makes it much easier to digest.
- To assemble salad, toss together massaged kale, apple, avocado, and almonds.
- Serve in bowls, topping with chia seeds, fresh cracked pepper, and as much dressing as you like.
- Enjoy!
Quote of the Day:
Spring is spring, the grass is riz, I wonder where the birdies is.
– My Mom
P.S.
If you make this recipe and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)
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