Grilled Kale Salad With Avocado Lemon Parmesan Food

BABY KALE AVOCADO SALAD RECIPE WITH LEMON GARLIC VINAIGRETTE & PARMESAN

Steps:

• Place the chopped kale into a large bowl. Set aside.
• In a small bowl, whisk together the olive oil, lemon juice, minced garlic, sea salt, and black pepper, until a dressing forms. (Alternatively, place dressing ingredients into an airtight container and shake vigorously.)
• Pour the dressing over the kale leaves and toss to coat. Use your hands to massage the dressing into the leaves for a minute or two (pick up a bunch, squeeze, and repeat). Do this until the kale softens and begins to wilt. (It will happen fast with baby kale, and takes a little longer with regular kale.)
• Add the parmesan cheese, chopped avocado, and toasted pine nuts. Toss again.

GRILLED KALE SALAD WITH AVOCADO, LEMON & PARMESAN

Steps:

• Heat grill to medium.
• Wash kale leaves and pat dry with a towel. Slice avocado and lemon in half.
• In a large bowl, toss kale leaves with about 2 Tbsp of olive oil (enough to coat) and salt (as desired).
• Place avocado and lemon face-down on the grill and leave them there while you add the kale. Grill pieces of kale 1-2 minutes each side, keeping an eye on them to avoid burning. You want them slightly soft and browned (a little crisp is totally ok/recommended)! Work in batches as needed.
• Remove kale, avocado, and lemon from grill and set aside on a plate. Let cool.
• Meanwhile, heat pan on the stove over medium. Toast pecans for about 5 minutes (stirring frequently), or until they are lightly browned and fragrant. Remove from heat and set aside.
• Once kale is cool to touch, tear leaves off of hard stems. Add smaller pieces of kale leaves to a serving platter or bowl. Slice avocado and add to salad, along with 1/4 cup olive oil, toasted pecans, freshly grated parmesan, garlic powder, and extra salt + pepper (as desired). Squeeze lemon juice over top, toss well, and enjoy!

GRILLED KALE SALAD WITH ROASTED SUNGOLDS

Steps:

• Whisk together the Parmesan, lemon juice, 3 tablespoons olive oil and 1/2 teaspoon salt in a medium bowl. Set aside.
• Preheat the oven to 375 degrees F. Heat a grill or grill pan to high.
• On a rimmed baking sheet, toss the tomatoes with 1 tablespoon olive oil, 1/3 teaspoon salt and the red pepper flakes. Transfer to the oven and roast until golden brown and wrinkled, about 30 minutes. Let cool.
• Meanwhile, place the curly kale leaves directly on the hot grill. Grill for about 1 minute per side, until wilted and charred. Remove to a cutting board, chop into bite-size pieces and add to the bowl with the dressing. Add the raw Tuscan kale, avocado, almonds and tomatoes to the bowl; toss to coat.

KALE SALAD WITH AVOCADO

Steps:

• Combine kale and lemon juice in a bowl. Vigorously massage kale by squeezing handfuls for about 1 minute. Add avocados, tomatoes, and green onions.
• Mix together olive oil, garlic, salt, and cayenne pepper in a small bowl. Pour dressing over salad and mix well. Serve immediately.

LEMON-GARLIC KALE SALAD

Steps:

• In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
• In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
• Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
• Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.