There are so many ways to cook kale. This is a seared kale and tomato with avocado, olive oil and lemon plate. This recipe is another lunch or dinner idea for athletes into ketogenic meals and people on the go. It takes less than 10 minutes to prepare, and less than 10 minutes to make. If you include 15 minutes to eat it, slowly of course, you are at 30 to 40 minutes. That’s from the time you enter the kitchen to the time you are done eating. Take 5 more minutes to clean the dishes. In just over a half hour you’ll be done with the full cycle, start to finish.
This seared kale and tomato with avocado, olive oil and lemon salad tastes great and makes for a nutritious main dish.
Seared kale and tomato with avocado, olive oil and lemon
- 6 leaves kale
- 1 tomato
- 4 cloves garlic
- 3 tbsp avocado oil
- 2 tbsp olive oil
- 0.5 lemon juice
- 0.5 avocado sliced
- Rince the kale and tomato, put the ingredients together
- Remove the bottom of the kale stem, chop the rest of the kale. Remove the tomato fiber, cut it in two. You can also cut the garlic cloves in two.
- Put the avocado oil in a skillet under high heat. Sear the tomato, garlic and kale for 5 minutes by stirring every couple minutes.
- Place them in a plate. Add the sliced half avocado, and top the dish with olive oil, lemon juice and pepper.