MICRO CHOP KALE SALAD W/ JALAPENO-LEMON DRESSING

Serves 4
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Directions

  1. 1Remove the stems from the kale and finely chop it.
  2. 2Add the chopped kale to a large bowl.
  3. 3Massage the chopped kale with salt.
  4. 4Dice the avocado into small cubes.
  5. 5Thinly slice the jalapeño, removing the seeds.
  6. 6In a frying pan, add a teaspoon of avocado oil, then add the pine nuts and breadcrumbs.
  7. 7Toast the pine nuts and breadcrumbs until golden brown.
  8. 8To make the dressing, combine avocado oil, honey, lemon juice, 4 slices of deseeded jalapeño, Dijon mustard, garlic cloves, kosher salt, and ground black pepper in a blender.
  9. 9Blend the dressing ingredients until smooth.
  10. 10Add the sliced jalapeño and diced avocado to the bowl with the kale.
  11. 11Pour the prepared dressing over the salad.
  12. 12Add the toasted pine nuts and breadcrumbs, finely grated parmesan cheese, and lemon zest to the salad.
  13. 13Toss all the ingredients together until well combined.
  14. 14Serve and enjoy your micro-chopped kale salad.

Ingredients

  • 1 bunch curly kale
  • 1 tsp avocado oil
  • 1 avocado
  • 1 jalapeño
  • 0.33 cup pine nuts
  • 0.5 cup breadcrumbs
  • 0.75 cup parmigiano cheese
  • 1 lemon
  • 0.33 cup avocado oil
  • 0.25 cup honey
  • 1 lemon
  • 4 slices jalapeño
  • 1 tsp dijon mustard
  • 2 cloves garlic
  • 1 tsp kosher salt
  • 0.5 tsp ground black pepper

Equipment

bowlcutting boardknifefrying panspoonblendertongs

Tips

  • The secret to loving kale is chopping it so finely that you only need a spoon to scoop it up.
  • Massage the kale to make it nice and soft.
  • The jalapeño dressing is not spicy at all but adds an unexpected burst of flavor.
  • Toast the pine nuts and breadcrumbs for crunch.
  • The lemon zest adds a wonderful freshness to the salad.
  • See the caption for the full recipe and details