Kale salad with avocado and mozzarella
A source of healthy fats, vitamins, and antioxidants, this salad supports heart health and improves digestion. Its creamy texture and fresh taste make it an ideal light dish.
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| Allowed on diets | |
|---|---|
| Keto | |
| Paleo | ? |
| Mediterranean | |
| Anticandidal (ACD) | ? |
| FODMAP | ? |
| AIP | ? |
| DASH | ? |
| GAPS | ? |
| Low Lectin Diet | |
| Low Histamine Diet | ? |
| Gluten-free Casein-free (GFCF) | ? |
| Specific Carbohydrate Diet (SCD) | ? |
| Low Oxalate Diet | ? |
| MIND | ? |
Kitchen: Italian
Difficulty: simple
741
Servings: 3 (1 serving ≈ 201 gram)
Digestion time: 3 hour
Complete protein: ✔
Kale has quite tough stems. Therefore, they need to be trimmed if you are buying whole leaves. Simply cut the stem out of the leaf by making a wedge-shaped cut. Tear or chop the rest of the leaf.
Mix kale (85 g), avocado (1 piece), mozzarella (130 g), garlic (1 clove), and cucumber (1 piece).
Drizzle with lemon juice (1 tbsp).
Season with spices and olive oil (20 ml).
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