I served this with blackened cod. You can serve it with the fish of your choice, seasoned with salt and pepper or your favorite spices.
Serves 6 - 8 for a side dish.
1 bunch kale, cleaned and patted dry with tough ends removed
1 mango, peeled and pitted
1 cucumber, ends removed
1 sweet red pepper, cored
1 yellow pepper, cored
1 red onion, peeled and ends removed
1 avocado, peeled and pitted
1/2 cup extra virgin olive oil
2 Tbsp hot sauce
juice of 1 lemon
freshly ground black pepper
- For salad, finely chop each ingredient, separately. Combine, stirring gently, in a large bowl.
- For dressing, combine all ingredients, stirring with a whisk to combine.
- Toss salad dressing with salad about 5 minutes before serving.
- If you will not be using all of the salad, just remove and dress the portion you will serve immediately. Save the undressed salad and add dressing just before eating. It will keep the salad ingredients fresh and crisp.
Jicama Blueberry Salad
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