Bright and Zesty Green Kale Salad

This bright and zesty green kale salad  is the ultimate summer dish filled with organic kale, apples, cucumber, green onion, avocado with a lime garlic dressing. This salad is great served with a grilled fish, chicken or any protein of your choice. The acidity of the lime will soften the raw kale if you let it sit for at least 30 minutes before serving. I added apple to give it some sweetness and the avocado adds a layer of richness to the salad. Try this recipe, you will like it! Bright and Zesty Green Kale Salad

Green Kale Salad Recipe


3 leaves kale finely shredded

1 Persian cucumber sliced into half moons

2 green onions sliced thinly

2 small avocados cubed

1 large granny smith or golden apple cut into small cubes

1 handful fresh cilantro chopped


1 tbsp extra virgin olive oil

juice and zest from 1/2 a lime

1 garlic clove minced


– Mix all the dressing ingredients first and set aside.

– Place the kale, apple , cucumber, green onion, cilantro and avocado in a large bowl and pour  dressing over the veggies and fruit.

– Gently mix the all the ingredients and set aside for at least 30 minutes before serving to allow flavors to combine and soften kale a little.

I am always looking for great salad recipes, what is your favorite salad or what unusual ingredient do you like to add to your salads to give them a little pizzaz? I would love to hear your ideas, comments are always welcome!

Roasted Chicken with Potatoes and Kale

I love one pan dishes especially on weeknights when I am too tired to spend time in the kitchen. Thanks to Food and Wine magazine I found this yummy recipe of chicken, potatoes, kale all in one dish. After making a few adjustments to the already great recipe I was impressed with the outcome. What makes this dish special is that the juices from the chicken trickle down to the potatoes and kale which elevates their flavors. I served it with some sliced avocado on the side…..yummy!
6 marinated chicken thighs (marinade recipe below)
1 bunch kale chopped
1 1/2 pounds russet potatoes cut into wedges
2 cloves garlic minced 
1/2 a yellow onion sliced
1 tomato sliced
2 tbsp chicken broth
1/2 lemon juiced
Olive oil
salt and freshly ground pepper
chicken marinade ingredients
2 cloves garlic minced
1/2 inch fresh ginger minced
3 tsp Peruvian barbecue seasoning
salt and pepper
olive oil
– Preheat oven to 350 degrees. Chop kale, garlic and slice the onions and tomatoes. Potatoes can be cut into any shape of your choice, in this case I cut them into wedges. 
– In a large greased roasting pan, layer the mixture of potatoes, onions, garlic, kale and olive oil. 
– Place marinated chicken thighs over the vegetables and drizzle juice from half a lemon over the vegetables and chicken. Add 2 tbsp of chicken broth in the pan and cover with foil. Cook covered for 20 minutes and then remove foil. Cook uncovered for another 30 minutes. 

Savory Tuesday : Easy shrimp and Israeli couscous recipe

Nobody wants to spend hours in the kitchen on a weeknight so quick and easy recipes are a must. Last year I fell in love with Israeli couscous because of its versatility and easiness to cook. Israeli couscous is a toasted pasta shaped like little balls and is a great substitute for pasta or rice. I am always experimenting with couscous and today I will share with you a Israeli couscous recipe that I put together . Let me know what you think.


2 cups Israeli couscous
2 cups low sodium chicken or vegetable broth
olive oil
1 tbsp fresh lemon juice
3 cups fresh kale roughly chopped
1 carrot sliced
1/2 a medium onion chopped
2 button mushrooms chopped
3 garlic cloves minced
1 tsp fresh ginger minced
1/2 medium red pepper chopped
10 jumbo shrimp seasoned with chili garlic paste , 1/4 tsp garlic powder and black pepper.
7 – 10 grape tomatoes halved
2 tsp curry mix or curry powder
1 tbsp oyster sauce


  • heat 1 tbsp olive oil in small pot then add couscous. cook couscous until it starts to brown.
  • Squeeze juice from half a lemon into couscous until it evaporates.
  • Add chicken broth , lower heat and cover pot. Couscous will cook for about 10 minutes.
  • Couscous is ready when liquid is fully absorbed .Cover pot with lid and start preparing vegetables.
  • Make sure all your ingredients are ready before you start the next few steps as they are very quick
  • Heat 2 tbsp olive oil in large wok or pan then add onions and mushrooms.
  • Add curry powder or curry mix then add garlic and ginger. Cook for about 2 minutes.
  • Add carrots, kale, peppers and cook for another 5 minutes .
  • Add oyster sauce.
  • Add seasoned shrimp and cook for 3 – 5 minutes or until shrimp is pink and opaque.
  • After shrimp is cooked add cooked couscous and mix.
  • Dinner is served after 30 minutes. Another weeknight success!

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