Do your kids love kale salad as much as mine do? I barely had enough leftovers for my lunch tomorrow! Try it out and let me know what your kiddos think of it! Bonus: this salad can be made ahead of time and kept in the refrigerator until ready to serve.
8 oz chopped kale
2 Tbsp avocado oil
1/4 cup water or chicken broth
1 tomato, diced
15 oz cannellini beans, drained
1 Tbsp olive oil
2 Tbsp lemon juice
3 cloves of garlic, minced
salt and pepper, to taste
Heat avocado oil in a saucepan. Add kale and water/chickenbroth. Steam kale just until tender but still bright green, ~3-5 minutes. Remove kale to bowl (leave water in saucepan) and refrigerate.
Mix dressing ingredients together in a small bowl. Toss kale, tomato, beans and dressing. Serve immediately or refrigerate until ready to serve.