Kale Salad With Avocado Food

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.

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.

GIALINA'S KALE & FARRO SALAD WITH AVOCADO

Steps:

• To make the dressing, place all of the dressing ingredients in a blender or food processor and blend until smooth, or use an immersion blender to blend all the ingredients in a bowl.
• To make the salad, bring a small pot of salted water to a boil. Add the farro and cook until tender, 16 to 18 minutes. Drain, rinse with cold water until cool, then drain well.
• Remove the stems from the kale. Cut away any tough ends, then finely slice the stems and tear the kale leaves into small bite-size pieces. Place both the stems and leaves in a large salad bowl. Add the avocados, carrots, and farro. Add half of the dressing and toss to combine. Add more dressing if desired. Season to taste with salt and pepper and serve.

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!

SIMPLE KALE SALAD WITH AVOCADO DRESSING (+ REFLECTIONS ON 2017 AND GOALS FOR 2018)

Steps:

• In a large salad bowl, add kale, red cabbage, red onions and bell pepper. Set aside.
• In a food processor, pulse all ingredients until smooth. Add less water if you prefer your dressing creamer. The amount of water will depend on what consistency you want.
• Taste to check the seasoning and pour over the salad. Mix everything very well. Enjoy!

KALE AND AVOCADO SALAD

Steps:

• Wash, dry and chop kale.
• In large mixing bowl, place kale and sprinkle with sea salt, working salt into kale with your hands for 1 minute.
• Peel and dice avocado.
• Cut grape or cherry tomatoes in half.
• Rinse and dry sprouts.
• Place all salad ingredients into serving bowl.
• Mix olive oil , fresh lemon juice, miso ( optional), and pepper into jar. Pour over salad, toss 10 minutes before serving.

BABY KALE SALAD WITH AVOCADO-LIME DRESSING

Steps:

• In a large bowl, combine salad blend, zucchini and sweet onion. Place remaining ingredients in blender; cover and process until smooth. Divide salad mixture among 4 plates; drizzle with dressing.

FETA FIESTA KALE SALAD WITH AVOCADO AND CRISPY TORTILLA STRIPS

Steps:

• To make the dressing: In a small bowl, whisk together all of the dressing ingredients until emulsified.
• To prepare the kale: Use a chef's knife to slice out the thick ribs, then discard the ribs and chop the leaves into small, bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
• Drizzle salad dressing over the kale (you might not need all of the dressing) and toss well so the kale is lightly coated with dressing. Add the drained black beans, feta, avocado and chopped cilantro to the bowl.
• Toast the pepitas in a skillet over medium-low heat for a few minutes, stirring frequently, until they smell fragrant and start making little popping noises. Transfer the pepitas to the salad bowl. Toss the salad to combine.
• To make the crispy tortilla strips: Stack the corn tortillas and slice them into thin little strips, about 2 inches long. Heat a large pan over medium heat and add a drizzle of olive oil. Once the oil is shimmering, toss in the tortilla slices, sprinkle them with salt and stir. Cook until the strips are crispy and turning golden, stirring occasionally, about 5 to 10 minutes. Remove tortilla strips from skillet and drain on a plate covered with a piece of paper towel. Top the salad with crispy tortilla strips and serve.

VEGAN KALE CAESAR WITH CREAMY AVOCADO DRESSING

Steps:

• Soak your cashews in boiling water for 20 minutes.
• In the meantime wash the kale, place it in a large bowl and drizzle with the apple cider vinegar. Massage it with your hands until it begins to soften and become a vibrantly green colour.
• Drain the tin of butter beans and place them on a lined baking tray. Drizzle with oil and sprinkle with the garlic powder, then place in the pre-heated oven at 180C for 15-20 minutes or until lightly crispy. Place the sweet potato slices in the oven at the same time until baked and softened.
• For the avocado dressing, simply combine all ingredients in a blender or food processor until. smooth. Add as much water as needed to reach your desired texture.
• Assemble the salad in a large sharing bowl or 2 smaller portion size bowls, drizzle the dressing on top and sprinkle with black pepper and hemp seeds (optional).

WINTER KALE & QUINOA SALAD WITH AVOCADO

Steps:

• Preheat oven to 400 degrees F.
• Toss sweet potato and 1 tsp. oil on a large rimmed baking sheet. Roast, stirring once halfway through, until tender, about 25 minutes.
• Meanwhile, combine the remaining 1 1/2 tsp. oil, avocado, lime juice, garlic, cumin, salt, pepper, and 1 Tbsp. water in a blender or food processor; process until smooth. Add 1 Tbsp. water, if needed, to reach desired consistency.
• Combine the sweet potato, quinoa, black beans, and kale in a medium bowl. Drizzle with the avocado dressing and gently toss to coat. Top with pepitas and scallion.

ROASTED NEW POTATO, KALE & FETA SALAD WITH AVOCADO

Steps:

• Heat oven to 200C/180C fan/gas 6. Boil the potatoes for 10 mins until mostly tender, drain and leave to steam dry. Toss the potatoes in a large roasting tin with the garlic, drizzle over 1 tbsp oil and season. Roast for 20 mins.
• While the potatoes are roasting, squeeze half the lemon juice over the shallot and half of the kale, season, then massage gently to encourage the kale to soften.
• Remove the garlic cloves from the oven. Put the rest of the kale on top of the potatoes, drizzle over a little oil, season and return to the oven for 5 mins until crisp.
• Meanwhile, blitz the garlic, avocado, mustard, remaining oil and lemon juice together, add enough water to create a smooth dressing and season to taste. Mix the potatoes and cooked kale into the raw kale salad and tip onto a platter. Drizzle over the dressing, then top with the feta, chilli flakes and pumpkin seeds.

KALE SALAD WITH AVOCADO FOR TWO

Steps:

• Place all ingredients except tomatoes in a medium large mixing bowl.
• With your hands, gently mix and massage the avocado into the kale almost like kneading meatloaf.
• Continue until kale is a dark glistening green about 3 minutes.
• Lightly toss in tomatoes and serve.

KALE-AND-AVOCADO SALAD WITH DATES

Steps:

• In a large bowl, toss together kale, pine nuts, oil, and lemon juice. Add avocados, cheese, and dates, and toss gently. Season with salt and pepper; serve.