KALE SALAD WITH AVOCADO AND SPROUTED WALNUTS

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The other night, while celebrating one of my favorites birthdays, I started chatting with a lovely lady about our January cleanse and my quest to find snacks that are easy and satisfying. She was quick to tell me about the Sprouted Salt & Pepper Walnuts at Whole Foods. I am so thankful she did! They are delicious and a perfect addition to my Kale Salad with Avocado.

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KALE SALAD WITH AVOCADO AND SPROUTED WALNUTS

Serves 2-4

Avocado and Scallion Dressing |
2 scallions, rinsed and roughly chopped
1/4 teaspoon fine grain sea salt, plus more to taste
1 lemon, juiced
1/2 Meyer lemon, juiced
1/3 cup extra virgin olive oil
1/4 ripe avocado
1-2 teaspoons honey, or to taste (optional)
fresh cracked black pepper

1/2 bunch kale, de-stemmed, torn into pieces
1 small fennel bulb, shaved on a mandoline
2 carrots, thinly sliced into rounds
1 ripe avocado, cut into cubes
1/2 tablespoon toasted flax seeds
1 tablespoon raw sunflower seeds
A large handful of Sprouted Salt & Pepper Walnuts from Whole Foods (if you can’t find these any toasted nut will do)
Maldon salt (or any flakey sea salt)
Fresh cracked black pepper

In a food processor, puree the scallions, 1/4 teaspoon salt, lemon juice, meyer lemon juice, avocado, olive oil, honey (optional), and black pepper until smooth. Taste and continue to adjust flavor with salt, honey, and/or lemon until just right.

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In a large mixing bowl, place the torn kale. Pour 1/3 of the dressing into the bowl and begin to work the dressing into the kale with your hands. Add the fennel, carrots, 1/2 the flax seeds, 1/2 the sunflower seeds, and 1/2 the walnuts. Mix. Add dressing as necessary so that everything is lightly coated. Taste. Sprinkle with Maldon salt and black pepper. Mix. Continue adding dressing and/or salt and pepper until the salad is seasoned and dressed to your liking.

Scoop the mixture into a serving bowl and top with avocado and remaining flax seeds, sunflower seeds, and walnuts. Serve.

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Adapted from 101 Cookbooks.

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