Kale Salad with Avocado and Sprouted Walnuts
Ingredients
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
Instructions
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.
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. Adapted from 101 Cookbooks.