Recipe Servings: About 4 servings
Recipe Preparation Time: 15 minutes
Recipe Cook Time: 60 minutes
1-2 large cloves of garlic, finely chopped
3 Tablespoons Lucini® Extra Virgin Olive Oil
2 Tablespoons Dijon mustard
1 Tablespoon honey
Zest and juice of 1 large lemon
1 large bunch of any kind of kale, washed
1/4 medium red onion, very thinly sliced
1/3 cup grated Parmesan cheese
Salt and pepper to taste
1 whole medium Hass avocado, cubed (or 1/4 of a green avocado, they are quite large)
1/3 cup sliced almonds, toasted
Mix the first 5 ingredients in the bottom of a large salad bowl. Then starting from the stem cut the kale into 1/8 inch pieces. As you approach the leafy part begin to widen the strips to about 1/4 inch. If the leaves are very large and wide then cut them in half the long way and then proceed accordingly.
Place the kale, onion, cheese and salt and pepper in the large bowl with the dressing and toss well. With clean hands massage the dressing into the kale by “crushing” the kale until the dressing is well incorporated. Allow it to sit for an hour or so at room temp. When you are ready to serve add the avocado and the almonds and toss again. Adjust salt and pepper and enjoy!
Currants or raisins
Fresh apple or pear, thinly sliced
Garbanzo beans, lentils or tomatoes
- Courtesy of Amber Antonelli
Recipe creator Amber Antonelli recommends making the salad a day before you plan on serving it and waiting to add the avocado and almonds until you are ready to eat. Prefer a sweeter salad? Antonelli sometimes adds thinly sliced fresh apple and dried currants for a unique twist. Not a fan of almonds? Any nut will do, but toasted is a must.