Just in time for summer, I whipped up a fun, new meal. This salad is so amazingly refreshing and easy – all the qualities I look for in summer cooking. You’ll want to make this over and over again!

I made this before a Memorial Day barbeque yesterday in less than 10 minutes. I had no idea how obsessed I would be! The creamy citrus-avocado dressing is such a perfect balance to the berries and kale.


For the salad:

  • organic kale, chopped
  • 1 organic cucumber
  • 1 shallot
  • 1/2 cup organic blueberries
  • 1-2 handful of sliced, blanched almonds
  • 1 cup sliced red cabbage

For the dressing:

  • 1 organic lemon
  • 1 avocado
  • 1 Tbsp organic apple cider vinegar
  • 1 tsp avocado oil (or olive oil)
  • dash pepper, salt


  1. Using a vegetable peeler, peel off cucumber skin.
  2. Place cucumber on a cutting board, and slice in half (long ways).
  3. Place each half of the cucumber parallel to each other, and slice in half (long ways) again.
  4. Chop all 4 cucumber slivers into bite-size pieces.
  5. Place cucumbers in a large bowl.
  6. Take about 3-4 handfuls of washed blueberries (about 1/2 cup) and mix in with cucumbers.
  7. Add chopped kale, chopped shallots, sliced red cabbage.
  8. In a food processor, squeeze out 1 lemon. Scoop out 1 whole avocado, 1 Tbsp apple cider vinegar, and about 1 tsp of avocado (or olive) oil. Pulse until creamy and smooth.
  9. Pour dressing over the salad. Add about 1-2 handfuls of sliced, blanched almonds.
  10. Dig in your hands, massaging the dressing into the whole salad.
  11. Serve immediately!




Posted by:hearceespeak

Here to make a difference and have fun doing it.

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