Place all ingredients except tomatoes in a medium large mixing bowl.
With your hands, gently mix and massage the avocado into the kale almost like kneading meatloaf.
Continue until kale is a dark glistening green about 3 minutes.
Lightly toss in tomatoes and serve.
hem into a tupperware container with the pear infused balsamic vinegar
f boiling water, cook the kale leaves about 5 minutes, or
Place kale in a resealable plastic bag;
Combine avocado, lemon juice, Greek yogurt, olive
Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and reserve the water. Pour water back into the pot. Add shrimp to the boiling water and cook while stirring until pink, 2 to 3 minutes. Drain shrimp.
Combine lemon juice, vinegar, shallot, and garlic in a cup. Beat in olive oil until well combined. Season dressing with salt and pepper.
Combine cooked rotini, shrimp, mixed greens, and avocado in a bowl. Toss salad with the dressing.
Sprinkle gelatin over 1 cup tomato juice in a medium saucepan; let stand 1 minute.
Cook over low heat, stirring until gelatin dissolves.
Remove from heat; stir in remaining tomato juice, white wine vinegar and next 4 ingredients.
Chill until the consistency of unbeaten egg white.
Fold in tomato and the next 3 ingredients. Spoon into 10 slightly oiled 1/2-cup molds.
Chill until firm. Unmold onto lettuce-lined salad plates.
Top with Avocado Cream. Garnish, if desired.
Yields 10 servings.
n bowl.
Add the avocado dressing ingredients to a blender
Spicy Fish With Avocado-Chipotle Sauce:
Preheat large
>Recipe -- that is classic. So this is my semi classic flavors with
Spray a small baking dish with cooking spray.
In a
Toss kale, cabbage, cranberries, carrots, sunflower seeds, and shallot together in a large bowl.
Mix rice vinegar, mirin, soy sauce, sugar, ginger, garlic, avocado oil, and sesame oil together in a separate bowl; pour over kale mixture and toss to coat salad thoroughly.
Chill salad in refrigerator until softened and flavors meld, 2 hours to overnight.
Top salad with fresh blueberries to serve.
175 degrees C).
Spread kale on a baking sheet. Drizzle
Place kale in a large bowl and gently massage it with your hands until slightly tender, 2 to 4 minutes. Let kale rest to tenderize further, about 10 minutes.
Stir avocado, mango, chickpeas, and cucumber into kale.
Combine olive oil, vinegar, orange juice, sunflower seed kernels, mustard, poppy seeds, and marmalade in a jar with a tight-fitting lid; put on the lid and shake until dressing is well combined. Pour dressing over kale mixture and toss to coat.
Mash avocado into coconut oil in a bowl; add lime juice, cayenne pepper, and garlic powder and mix well.
Place cucumber and kale in a bowl; add dressing and toss to coat. Season salad with salt.
Whisk olive oil, balsamic vinegar, Dijon mustard, and lime juice together in a bowl to make dressing. Season with salt and pepper.
Place quinoa in a bowl. Massage kale pieces with your hands until slightly softened; spread over quinoa. Layer tomatoes, avocado, cucumber, red onion, and green bell pepper over kale. Drizzle dressing on top. Garnish with goat cheese.
ieces and place in large salad bowl.
Add chiffonade of
Place currants in small bowl; add 5 tablespoons white balsamic vinegar. Let soak overnight. Drain currants.
Whisk remaining 2 tablespoons white balsamic vinegar, rice vinegar, honey, oil, and salt in large bowl. Add kale, currants, and pine nuts; toss to coat.
Let marinate 20 minutes at room temperature, tossing occasionally. Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve.
emove the stems from the kale and discard (you can save
Toss the lettuce, onion, tomatoes, olives, avocado, basil and feta cheese in a large bowl. In another bowl, mix together the vinegar and stock with the sugar and season to taste with salt and freshly ground black pepper. Pour over the salad and toss gently to mix.
Divide the salad between four serving bowls and sprinkle with more freshly ground black pepper and garnish with basil leaves.