Baby Kale Avocado Salad Recipe with Lemon Garlic Vinaigrette & Parmesan
Baby Kale Avocado Salad Recipe With Lemon Garlic Vinaigrette & Parmesan
Ingredients
- 300 g kale
- ¼ cup Olive oil
- 2 tbsp Lemon juice
- 2 cloves Garlic crushed
- ¼ tsp Salt
- ¼ tsp Pepper
- ½ cup Parmesan cheese shaved or grated
- 1 Avocado cubed
- â…“ cup pine nuts preferably toasted
Instructions
- Place the chopped kale into a large bowl. Set aside.
- In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper, until a dressing forms. (Alternatively, place dressing ingredients into an airtight container and shake vigorously.)1/4 cup Olive oil, 2 tbsp Lemon juice, 2 cloves Garlic, 1/4 tsp Salt, 1/4 tsp Pepper
- Pour the dressing over the kale leaves and toss to coat. Use your hands to massage the dressing into the leaves for a minute or two (pick up a bunch, squeeze, and repeat). Do this until the kale softens and begins to wilt. (It will happen fast with baby kale, and takes a little longer with regular kale.)300 g kale
- Add the parmesan cheese, chopped avocado, and toasted pine nuts. Toss again.1/2 cup Parmesan cheese, 1 Avocado, 1/3 cup pine nuts
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