Cooked - Micro Chop Kale Salad With Jalapeño-lemon Dressing

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Home Pricing Community My Recipes

Micro Chop Kale Salad With Jalapeño-lemon Dressing

1.0

1 bunch curly kale, stems removed and very finely chopped

1 tsp avocado oil

1 avocado, chopped

1 jalapeño, thinly sliced, seeds removed

⅓ cup pine nuts

½ cup panko breadcrumbs

¾ cup parmigiano cheese, finely grated

1 lemon, zested

⅓ cup avocado oil

¼ cup honey

1 lemon, juiced

4 slices jalapeño, seeds removed

1 tsp dijon mustard

2 cloves garlic

1 tsp kosher salt

½ tsp ground black pepper

First, remove stems from the kale and chop it very finely. Transfer the chopped kale to a large bowl and add the avocado oil. Use your hands to massage the kale for about 1 minute, to soften.
Chop the avocado and jalapenos and add to the bowl, along with the grated cheese.
Next, in a small pan over medium-low heat, toast the pine nuts for about 3-4 minutes then add in the breadcrumbs and toast for 2 minutes more. Remove from heat and transfer to the bowl with the salad.
Finally, make the dressing. Add the dressing ingredients to a small blender and blend until creamy. Pour over the top of the salad. Add the lemon zest. Toss and enjoy!

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

Cuisine🇺🇸American

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 55 weeks ago

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