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.
Notes
The kale can be massaged with oil ahead of time and kept, undressed, in the fridge until ready to serve.
