A big shout out to Lisa for sharing this!! We love love love our kale salads, please use what’s below as an outline and make it your own – enjoy!
5+ c. chopped kale
2 c. + broccoli, cut into bite-sized pieces, blanched in boiling water for about 30 seconds and drained well
1/2 c. EACH sliced almonds AND grated carrot
1/4 c. diced red onion (I had pickled onions in the fridge)
1/4 c. sunflower seeds (I didn’t have any, but I had roasted pumpkin seeds)
1/4 c. dried cranberries – I think chopped dates would also be tasty
1 or 2 avocados, diced (and added last)
1/4 c. olive or avocado oil
2 T. EACH freshly squeezed lemon juice AND red wine vinegar
1 T. Dijon mustard AND 1 clove of garlic, minced
1/2 t. dried oregano AND 1 t. honey (or more to taste)
1/4 t. EACH salt AND freshly ground pepper
Add all of the dressing ingredients into a container or jar with a good seal and give it a good shake to combine. Taste for seasonings and adjust as needed.
Add all of the kale to a large bowl and dress well with about half of the salad dressing. Instead of taking the time to massage kale with olive oil and/or salt, I usually just dress the kale itself about 15 minutes before I plan on enjoying the salad.
After the kale has ‘marinated’ for 15 minutes or so, add in everything but the avocado, toss again and add more dressing if needed. Serve it up into big bowls and add avocado as you wish – we also enjoyed ours with some leftover chicken and it made for a really lovely (and hearty!) dinner salad.