this is probably the easiest salad you’ll ever make, and it’s so incredibly good that you’ll want to make it again- and you can! it only takes ten or so minutes and it has four ingredients.
you will need:
red bell pepper
croutons – i used some leftover garlic toast from corner bakery and diced it and baked it for 8 minutes @ 400 degrees. the croutons were crunchy and chewy on the inside.
1. thinly julienne your red pepper- you’re looking for paper thin strips so that they’ll absorb the salt better! sprinkle salt on top of the red pepper and mix- i like to dry my red pepper with a paper towel because i don’t like a soggy salad. if you like raw red bell peppers plain, feel free to do that as well.
2. roughly chop the baby spinach and dry it as well (optional), and season lightly with salt. there’s no dressing in this recipe so everything needs to be well seasoned!
3. toss the croutons, bell pepper, spinach, and parmesan together! you don’t want a ton of cheese in this recipe, but it does add a nice touch.
I did it! I made a Kale Avocado Salad worthy of Mom’s 🙂 I forgot to ask her how to make it, so I borrowed the recipe from here. Whoo! It was delicious; be sure to add enough lemon/lime juice and salt to taste so they can soften the kale leaves. I mushed it all up in a bag to minimize mess, but I didn’t eat it out of the bag like Mom does because I don’t have the same strong plastic bags she does haha. Instead, I just mushed it up and transferred it to a bowl. Delicious! Even better when I let it sit in the refrigerator for a while. Hope y’all enjoy it!