This salad will turn any kale hater into a kale lover. Don't be afraid to get your hands dirty when massaging the avocado into the kale leaves because it gives the kale a soft and tender texture. In addition, the Lemon Natural Flavor Infused Olive Oil and Cabernet Sauvignon Vinegar add a pleasant brightness that livens up the salad even more.
1 bunch, Lacinato kale
1, large very ripe avocado – pitted and cubed
¼ cup, Lemon Natural Flavor Infused Olive Oil
1 tbsp, Cabernet Sauvignon Vinegar
½ cup, parmesan – freshly grated
½ tsp, kosher salt
¼ tsp, black pepper – freshly ground
¼ tsp, red chili flakes
1 tbsp, pine nuts
Preheat oven to 375 degrees Fahrenheit.
Spread the pine nuts on a parchment-lined baking sheet and toast for 5-7 minutes, stirring once half-way through.
While pine nuts are toasting, prepare the rest of the salad.
Wash kale and pat dry, destem and slice into thin strips. Transfer kale to a medium mixing bowl.
Add cubed avocado, olive oil and vinegar to the mixing bowl with the kale. Gently massage the kale leaves until they are soft, tender and evenly coated with the avocado mixture.
Once kale is coated, add the parmesan, salt, pepper and chili flakes to the bowl. Toss to combine.
Top with toasted pine nuts and serve.
|Prep Time:||15 minutes|
|Cook Time:||5 minutes|
|Total Time:||20 minutes|