Grand Lux Cafe's Kale & Avocado Salad


by Melissa Jones

Posted on June 20, 2014 at 2:14 PM

Updated Friday, Jun 20 at 2:21 PM

Recipe: Kale and Avocado Salad


8 oz.                      Kale, center stem removed, leaves washed well and sliced                               into 1/2" pieces

6 fl oz.                    Chili Lime Dressing – Recipes online as well as available                                  for purchase in many grocers        

Pinch                     Kosher Salt

pinch                     Ground Black Pepper

4 oz.                      Black Beans, rinsed (fresh or canned)

4 oz.                      Cherry Tomatoes, cut in half

2 oz.                      Fresh Poblano Chiles, roasted, peeled, seeded, cut into                                1/4" pieces

1 oz.                      Green Onions, sliced into 1/8" pieces

1 oz.                      Pumpkin Seeds, shelled

1 oz.                      Parmesan Cheese, grated

2 ea.                      Avocado, peeled, pit removed, cut into 1/2” pieces

1/2 ea.                   Lime

2 oz.                      Feta Cheese, crumbled into small pieces

1 oz.                      Onion Rings, marinated, cut into 1" pieces  

1 oz.                      Pumpkin Seeds, shelled




           Place the kale into a mixing bowl.


           Ladle the chili lime dressing into the bowl and over the kale. Season with             salt and pepper.


           “Massage” the kale aggressively with the dressing until it is slightly               relaxed, but not limp and dark green in color.


           Add the black beans, cherry tomatoes, poblano chiles, green                 

            pumpkin seeds and parmesan cheese into the mixing bowl and the                      ingredients together until blended.


           Add the avocado into the mixing bowl, gently fold into the other



           Place equal portions of the salad into chilled serving bowls.


           Squeeze a little fresh lime juice over each salad.


           Sprinkle equal amounts of crumbled feta, marinated onions and pumpkin

            seeds evenly over each of the salads.


Serves: 4