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.
ooking, start the salad. Lightly drizzle chopped.
kale with extra-virgin
br>Next, chop up the kale to small almost shredded like
f boiling water, cook the kale leaves about 5 minutes, or
tir for 1 minute. Add kale and cilantro; cook and stir
b>salad will be served in).
Salad: Rinse and dry kale in a salad
Remove stems from kale and discard. Wash and spin kale in a salad spinner until dry. Slice kale thinly (1/4 - 1/2 in thickness), place in a salad bowl, and set aside.
In a small bowl, whisk together vinegar, shallots, and a pinch of salt. Let stand about 10 min. Slowly whisk in olive oil, adding pepper and more salt to taste.
Pour dressing over kale and toss well. Toss in cranberries, walnuts, feta, and lemon or lime juice. Serve immediately, or can refrigerate up to 3 days.
move the stems from the kale and discard (you can save
Arrange lettuce and kale leaves.
Top with pear halves.
Place 1 tablespoon mayonnaise on top of each half.
Sprinkle
each half with 1 tablespoon of cheese.
Makes 4 servings.
tablespoon olive oil over kale and season with 1/4
Place kale in a large serving bowl;
Cover the potatoes with water and bring to a boil, turn the heat to medium but keep the potatoes boiling.
Add kale to the boiling potatoes.
When potatoes are soft drain the potato kale mixture
Add ricotta and butter, salt and pepper to the drained potatoes and kale - mash coarsely.
Serve.
In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.
Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.
Salad:
Mix all the salad ingredients together.
Dressing:
Put the 1/2 cup chopped apple in a blender along with remaining 1/4 cup walnuts, remaining 2 tablespoons raisins, mustard, lemon juice, vinegar and salt. Puree until well combined and slightly thick, adding water if needed to thin. Pour dressing over kale salad and toss to combin.
b>salad, at least 15 minutes.
Meanwhile, wash and dry the kale
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.
inches off kale stems and discard. Slice kale, including ribs, into
Chop the kale into thin ribbons.
Drizzle the olive oil onto the kale and then massage the kale with your hands.
Sprinkle with salt, then add lime juice and vinegar.
Add grapefruit to kale and toss salad.
Allow to sit for 15 minutes so that kale softens and flavors integrate.
Serve.
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.
1.\tWash and cut kale into bite size pieces.
2.\tMix well the olive oil, garlic, vinegar and salt.
3.\tDrizzle over kale and then toss with the sun-dried tomatoes and pine nuts.
4.\tPlace in a serving bowl and garnish with the cheese.