Avocado, Cranberry & Kale Salad

Avocados are awesome.

Ever since I started getting beautiful, organic avocados in my weekly produce box, I've become addicted to the creamy, dreamy fruit. Avocados are versatile and tasty. You can make a simple, fresh guacamole in minutes (just mash together finely minced garlic, chopped cilantro, lime juice, salt, and avocado), or top everything from a BLT to tacos with thick slices of avocado. And mashed up and spread on toast with a bit of salt and maybe some sriracha, it's a really great breakfast option. But, lately my most favorite way to enjoy avocado is combining it with raw kale and tart, dried cranberries in a delicious salad with a zingy dressing.
I don't have to tell you about the enormous amount of kale that is consumed at Chez Gourmess, so you can just imagine how many times we've had this salad combo lately. It's easy to make, tastes light and fresh--and packs a punch of healthy nutrients as well. Try it out and I bet you'll add it to your salad favorites, too!
Gourmess' Avocado, Cranberry & Kale Salad
2 large firm (but ripe) avocados, peeled/cubed
1/2 cup dried cranberries
4-6 cups roughly chopped kale (washed/dried)
Olive oil
Lemon or lime juice
Vinegar (red wine, tarragon, and balsamic are my favorites for this recipe)
Salt/pepper to taste

Minimal MESS/ingredients/clean-up: Category 1

To Do:
  • To cube your avocado, cut it in half lengthwise the whole way around the fruit. Gently twist the pieces apart, then remove the pit. Carefully score a grid pattern into each half with a knife, then scoop out the fruit with a large spoon. The cubes should be formed and ready to go.
  • Place the avocado and cranberries in a large salad bowl, then add the kale. Toss gently.
  • For the dressing: I usually take a small bowl and combine 3 parts oil to 1 part vinegar, then in goes a few splashes of lemon or lime juice, a wee dollop of mayo (my secret ingredient), a drizzle or two of honey. Whisk it all together until creamy and then adjust to taste, if needed. 
  • Add the dressing a bit at a time, and sprinkle on some salt and ground pepper, then gently toss the salad until the leaves are lightly coated. Then, dig in!