Grand Luxe Cafe Kale and Avocado Salad

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by Laura Martin

wfaa.com

Posted on June 17, 2014 at 10:10 AM

 

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

6 oz                    Chili Lime DressingRecipes 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    .                      Avocado, peeled, pit removed, cut into 1/2” pieces

1/2                              Lime

2 oz.                       Feta Cheese, crumbled into small pieces

1 oz.                       Onion Rings, marinated, cut into 1" pieces – Recipes online

1 oz.                       Pumpkin Seeds, shelled

 

Procedure:

 

  • 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 onions, pumpkin seeds and parmesan cheese into the mixing bowland tos the ingredients together until blended.

 

  • Add the avocado into the mixing bowl, gently fold into the other ingredients.

 

  • 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

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