MICRO CHOP KALE SALAD W/ JALAPENO-LEMON DRESSING

Serves 4
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Directions

  1. 1Remove the stems from the curly kale and very finely chop it.
  2. 2Remove the stems from the curly kale and very finely chop it.
  3. 3Remove the stems from the curly kale and very finely chop it.
  4. 4Place the chopped kale in a large bowl and massage it with your hands.
  5. 5Place the chopped kale in a large bowl and massage it with your hands.
  6. 6Place the chopped kale in a large bowl and massage it with your hands.
  7. 7Add 1 tsp of avocado oil to the kale.
  8. 8Add 1 tsp of avocado oil to the kale.
  9. 9Add 1 tsp of avocado oil to the kale.
  10. 10Chop one avocado into small cubes.
  11. 11Chop one avocado into small cubes.
  12. 12Chop one avocado into small cubes.
  13. 13Thinly slice one jalapeño and remove the seeds.
  14. 14Thinly slice one jalapeño and remove the seeds.
  15. 15Thinly slice one jalapeño and remove the seeds.
  16. 16In a frying pan, add some oil, then add 1/3 cup of pine nuts and 1/2 cup of panko breadcrumbs. Toast them until golden brown.
  17. 17In a frying pan, add some oil, then add 1/3 cup of pine nuts and 1/2 cup of panko breadcrumbs. Toast them until golden brown.
  18. 18In a frying pan, add some oil, then add 1/3 cup of pine nuts and 1/2 cup of panko breadcrumbs. Toast them until golden brown.
  19. 19For the dressing, combine 1/3 cup of avocado oil, 1/4 cup of honey, the juice of one lemon, 4 slices of jalapeño (seeds removed), 1 tsp of dijon mustard, 2 cloves of garlic, 1 tsp of kosher salt, and 1/2 tsp of ground black pepper in a shaker or blender. Shake/blend until well combined.
  20. 20For the dressing, combine 1/3 cup of avocado oil, 1/4 cup of honey, the juice of one lemon, 4 slices of jalapeño (seeds removed), 1 tsp of dijon mustard, 2 cloves of garlic, 1 tsp of kosher salt, and 1/2 tsp of ground black pepper in a shaker or blender. Shake/blend until well combined.
  21. 21For the dressing, combine 1/3 cup of avocado oil, 1/4 cup of honey, the juice of one lemon, 4 slices of jalapeño (seeds removed), 1 tsp of dijon mustard, 2 cloves of garlic, 1 tsp of kosher salt, and 1/2 tsp of ground black pepper in a shaker or blender. Shake/blend until well combined.
  22. 22Add the sliced jalapeño and chopped avocado to the kale in the large bowl.
  23. 23Add the sliced jalapeño and chopped avocado to the kale in the large bowl.
  24. 24Add the sliced jalapeño and chopped avocado to the kale in the large bowl.
  25. 25Add the toasted pine nuts and breadcrumbs to the salad.
  26. 26Add the toasted pine nuts and breadcrumbs to the salad.
  27. 27Add the toasted pine nuts and breadcrumbs to the salad.
  28. 28Pour the jalapeño-lemon dressing over the salad.
  29. 29Pour the jalapeño-lemon dressing over the salad.
  30. 30Pour the jalapeño-lemon dressing over the salad.
  31. 31Grate the zest of one lemon over the salad.
  32. 32Grate the zest of one lemon over the salad.
  33. 33Grate the zest of one lemon over the salad.
  34. 34Add 3/4 cup of finely grated Parmigiano cheese.
  35. 35Add 3/4 cup of finely grated Parmigiano cheese.
  36. 36Add 3/4 cup of finely grated Parmigiano cheese.
  37. 37Toss the salad until all ingredients are well mixed.
  38. 38Toss the salad until all ingredients are well mixed.
  39. 39Toss the salad until all ingredients are well mixed.

Ingredients

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

Equipment

cutting boardknifelarge bowlsmall bowlfrying panspoonlemon pressblender/shakertongsgrater

Tips

  • Chop the kale very finely to make it soft and easy to eat with a spoon.
  • Massage the kale to make it soft.
  • The jalapeño in the dressing adds flavor without making the salad spicy.
MICRO CHOP KALE SALAD W/ JALAPENO-LEMON DRESSING | Clip Recipe