Kale Salad Refreshed 🥬🥒🍐🥑

Who else feels like they’re running out of ideas for kale? It’s feeling like overkill but I’m still riding the 🥬train. Crunchy, green, packed with calcium, and it doesn’t wilt under dressing. Looks like this superfood is here to stay so let’s work with that. Like any good neutral style basic, kale can be layered with lots of deliciousness. It supports its toppings. For this last minute weeknight salad I really just chopped up what I had on hand that made sense. Persian cucumbers, pomegranate seeds, crisp pears, avocado, and roasted sunflower seeds are staples in my kitchen. All of these textures together lent the salad all the flavors and textures it needed. This may not be reinventing the wheel, but who the hell wants to do that on a random Wednesday??

Ingredients:

A container of chopped kale, a generous handful of pomegranate seeds, a firm yet ripe green pear or two, diced, roasted salted sunflower seeds (at least 1/3 of a cup adding as much as you like), a diced ripe yet firm avocado, three (or more) Persian cucumbers sliced into rounds.

Gently toss all ingredients with your favorite light vinaigrette. The flavors are so perfect here, there’s no need to douse them with an overpowering dressing. Just chop, mix, and let nature do its thang.