Micro chop kale salad with jalapeño lemon dressing

Micro chop kale salad with jalapeño lemon dressing

Here’s an amazing kale recipe from IG's @kalejunkie that will help put kale back on the top of the menu.

Makes 4 servings

INGREDIENTS:

Salad

  • 1 bunch curly kale, stems removed and very finely chopped

  • 1 tsp avocado oil

  • 1 avocado, chopped

  • 1 jalapeño, thinly sliced, seeds removed

  • 1/3 cup pine nuts

  • 1/2 cup panko breadcrumbs

  • 3/4 cup parmigiano cheese, finely grated

  • 1 lemon, zested

Dressing

  • 1/3 cup avocado oil

  • 1/4 cup honey

  • 1 lemon, juiced

  • 4 slices jalapeño, seeds removed

  • 1 tsp dijon mustard

  • 2 cloves garlic

  • 1 tsp kosher salt

  • 1/2 tsp ground black pepper

INSTRUCTIONS:

  1. First, remove stems from the kale and chop it very finely. Transfer the chopped kale to a large bowl and add the avocado oil. Use your hands to massage the kale for about 1 minute, to soften.

  2. Chop the avocado and jalapenos and add to the bowl, along with the grated cheese. Next, in a small pan over medium-low heat, toast the pine nuts for about 3-4 minutes then add in the breadcrumbs and toast for 2 minutes more. Remove from heat and transfer to the bowl with the salad.

  3. Finally, make the dressing. Add the dressing ingredients to a small blender and blend until creamy. Pour over the top of the salad. Add the lemon zest. Toss and enjoy!

Check out kalejunkie.com for more recipes and cooking tips.

Jim Tinskykale, avocado, lemon