Start by preparing your ingredients. Make sure your kale greens are washed and dried thoroughly. I like to massage the leaves with a bit of olive oil, which makes them tender and easier to digest. This simple step elevates the flavor significantly.
In a large salad bowl, add the massaged kale and spring lettuce mix. Toss them gently to combine the greens evenly. I love how vibrant this mix looks; it sets the tone for a fresh meal!
Next, arrange the roasted radishes, cucumber, and okra on top of the greens in a colorful pattern. This not only makes the salad visually appealing but also ensures you get a bit of everything in each bite.
Now, take the halved boiled eggs and place them strategically around the salad. The creamy yolk adds a nice richness, balancing the freshness of the other ingredients.
Slice the avocado and gently lay the halves on top of the salad. The creaminess of the avocado adds a luxurious touch, elevating this salad to something truly special.
Sprinkle with salt and pepper to taste. Seasoning is crucial! It enhances all the flavors, so be generous but taste as you go.
Finally, drizzle your dressing of choice over the salad. I prefer a light vinaigrette to keep things fresh, but you can go for a creamy dressing if that’s your style.
Toss the salad gently, ensuring all the ingredients are coated with the dressing. This is where the magic happens; the flavors meld together beautifully.
Plate the salad and serve immediately. If you’re making it ahead of time, keep the dressing separate until you’re ready to serve to prevent the greens from wilting.
