Salad:
1 Bunch Dinosaur Kale (pic attached)
1 Handful of Almonds
1 Small Handful Pumpkin Seeds
1 Avocado
Crumbled Feta to Taste
Dressing:
1 tsp Dijon
2 parts Oil
1 part White Wine Vinegar
S & P
1 tbsp Yogurt (optional)
Directions:
Slice Kale into thin strips (3-4mm-ish)
Crush Almonds
Toast Seeds
Slice Avocado
Add cheese
Shake and add dressing to taste
Options:
Chorizo
Chia Seeds
Croutons
Notes on Kale:
There's a lot of curly Kale around and you can use it but it's not as tender and so not as good. Dinosaur Kale is also sometimes called Black Kale. Also, most store-bought Kale is going to be a bit more mature and so again, not as tender. If you're cooking for the queen you can rub the leaves with some olive oil by hand to tenderize them but I never do. I do however strip them of any thick stems I see b/c they don't taste very good raw. If you can grow your own and pick them young you'll get the best stuff. One seed pack dumped into any patch of dirt will yield Kale into December.
Compliments of Kurt and Melissa
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