This past sunday, I spent Mother’s Day with my family celebrating the two moms in my life! My mom AND my sister! It was her first Mother’s Day as a mommy and we had a great time, lounging around and making lunch together. My contribution for our Mother’s Day lunch was a kale salad with a special twist…toasty homemade breadcrumbs. Yuum.
Crusty french bread
Kale
Olive Oil
Lemon
Cherry Tomato
Avocado
Champagne Vinegar
Sea Salt
A food processor or blender
Preheat oven to 350 degrees. Toast bread till browned. Pulse in food processor till bread becomes breadcrumbs. Switch oven to broil, lay breadcrumbs across the pan, drizzle with olive oil and shower with salt. Place under broiler till all breadcrumbs are evenly toasted. Let cool. In mixing bowl, massage kale with 2 tbsp of olive oil. Splash a tbp of vinegar and the juice of one lemon. Toss in avocado, cherry tomatoes and breadcrumbs.
love love love. x Haylie
