Halifax has just celebrated pretty much the best week of the year: Burger Week. It’s so much fun to see the whole city get involved: instragramming, eating, and tweeting their way through every kind of burger under the sun from the classic to the totally tricked out. If you’d like to check out my adventures with my #1 burger babe, Maddie Alvarez, peek through our twitter and insta: @burgerbabeshfx
Anyways, after having
ploughed through savoured ten burgers, this babe was in need of some greens. Kale gets a lot of love (and hate) for its superfood reputation, but I promise, this salad is so yummy you won’t mind being a bit of a trendy eater.
3 cups kale
4 tbsp. store-bought (gasp!) Caesar Dressing (I like Marzetti’s all-natural one)
1/2 ripe avocado
1 tbsp. lemon juice
Bacon (or bacon substitute of your choice – I fried up some smoked salmon because it was in the fridge)
Crispy Onion Bits
Parmesan Cheese (in flakes preferably)
Optional: Another green of choice If you find the taste of kale to be a bit strong (e.g. romaine, arugula)
OPTIONAL: Roasted Chickpeas (recipe here) – to serve as way-better-than-croutons croutons
Dressing: Slice the avocado and then whisk in a small bowl until its smooth – the fewer chunks the better. The riper the avocado the smoother the dressing will be. Add the store-bought dressing and lemon juice. Whisk until smooth
Salad: Wash and tear the kale. For easy mixing pop it in a tupperware container and drizzle the dressing all over. I had a little dressing leftover, but use as much or as little as you’d like. SHAKE SHAKE SHAKE.
Add some bacon (salmon in my case), puffed quinoa, crispy onions, chickpeas and parmesan cheese. SHAKE SHAKE SHAKE.
You can now pour your salad into a nice bowl (no judgement if you just want to eat it out of a tupperware) and top it with the remaining bacon, quinoa, onions, chickpeas and cheese.