Makes 4-6 servings
What you’ll need…
|1 bunch||kale, stems removed, torn into pieces
(about 6 cups total)
|1½ tsp||extra virgin olive oil|
|¼ cup||extra virgin olive oil|
|¼||avocado, well mashed|
|3 tbsp||apple cider vinegar|
|1-2 tsp||raw honey or maple syrup|
|1 tsp||sea salt|
|¼ tsp||freshly ground black pepper|
|½-1||clove garlic, minced (optional)|
|1 ¾||avocado, cut into chunks|
|1½ cups||small tomatoes, cut in half|
|1 cup||cauliflower florets, cut into bite sized pieces|
|1-2||green onions, sliced|
|¼ cup||hemp hearts|
What to do…
- In a large bowl, combine kale and 1½ tsp (7.5 mL) olive oil. Gently massage until leaves are shiny and supple. This can also be done in a Kitchen Aid mixer, with the paddle attachment, on low speed. Chill, covered, until ready to serve.
- In a small bowl, whisk together remaining olive oil, mashed avocado, vinegar, honey, salt and pepper until combined.
- Just before serving, toss kale and remaining ingredients with vinaigrette.
The kale can be massaged with oil ahead of time and kept, undressed, in the fridge until ready to serve.