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Creamy Kale Salad
1 bunch kale, de-stemmed, torn into pieces
1/2 head of lettuce (any kind is fine, I used romaine for an added crunch)
4-5 small organic carrots, very thinly sliced
1 small bulb of fennel, very thinly sliced
1 1/2 avocado, cut into small cubes
a big handful of almonds, chopped
Green Garlic Dressing
2 stalks scallions, rinsed and chopped ~1/4 cup
1/4 teaspoon himalayan sea salt
2 tablespoons fresh lemon juice
1/4 cup melted coconut oil
1/2 ripe avocado
2-4 tbsp water
fresh pepper to taste
Place all dressing ingredients into a blender or food processor and purée until smooth. If it’s not blending well, add a bit of water.
Rinse, tear, and massage the kale to tenderize. I do this by placing the rinsed, torn up kale in a big bowl and “massage” or squeeze until the kale begins to wilt and release some moisture (about 2 minutes). You’ll know it working because your hands will start to turn a bit green.
Rinse and chop lettuce, slice carrots and fennel and add to the kale. Massage dressing into salad and add in avocado and chopped almonds and give it one last toss.
