This is my Sunday staple. Unless I am entertaining with an early BBQ or a Sunday roast (winter time regular) this is what’s on my table. It’s dead easy, versitile and a real fridge cleaner-outer when you want to start your week fresh. Try mine or make your own version and tell me if it’s better! #BITB

Processed with VSCOcam with c1 presetSiracha is pretty much always on my table during meals…along with Maldon salt flakes.

Processed with VSCOcam with c1 presetTuna mix, the good tuna – in olive oil – mayo-free or sometimes with just a tablespoon or two. Always capers.

Processed with VSCOcam with c1 presetEvery Californian knows how to dice an avocado…it’s a right of passage here. The knife lobbed into the core, with the twist and removal…I could probably do it in my sleep, but I actually like having fingers, so I won’t.

Processed with VSCOcam with c1 presetThe trick to this part of the process is using your hands. My massaged kale salad literally means I massage it, really working in the lemon juice, which breaks down the kale and tenderizes it, and the avacado which becomes creamy and creates its own dressing.

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Processed with VSCOcam with c1 presetAssembling all of your ingredients, it’s totally cool to pop in extras at this point. Beets are my fave addition when I have them…chick peas would be nice, blanched asaragus would be lovely, nuts or seeds….blueberries? Why not?


Written by AHWD Cuisine Contributor – Ragan Brooks from