RECIPES

Kale Salad with California Avocado

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Ingredients

Serves: 1
oz.  kale, thinly sliced
oz.  cabbage, shredded
oz.  Fresh California Avocado*, peeled, pitted and diced
oz.  Granny Smith apple, diced
oz.  Orange Maple Dressing (recipe follows)
oz.  Tahini Sauce (recipe follows)
  slices Granny Smith apples
Tbsp.  raw almonds, diced
Tbsp.  dried black currants
    Orange Maple Dressing (Yield: approx 1 cup)
oz.  orange juice
Tbsp.  gluten-free tamari sauce
Tbsp.  maple syrup
1/2  tsp.  Paprika
    Tahini Sauce (Yield: 1-1/3 cup)
oz.  water
oz.  olive oil
oz.  tahini
  clove garlic, peeled
1/4  oz.  fresh ginger, peeled, chopped
Tbsp.  lemon juice
2 1/4  Tbsp.  gluten-free tamari sauce
Tbsp.  apple cider vinegar

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Instructions

Orange Maple Dressing:

  1. Whisk together all ingredients.

Tahini Sauce:

  1. Puree water, olive oil, tahini, ginger and garlic until smooth. Stir in the lemon juice, gluten-free tamari and apple cider vinegar.

Assemble:

  1. Mix kale, cabbage and avocado in a large bowl. Pile high into an entrée-sized bowl.
  2. Toss the diced apples with the Orange Maple dressing and add to the salad.
  3. Drizzle the Tahini Sauce in a zigzag fashion across the salad.
  4. Top with almonds and currants. Fan the 3 apple slices at 12 o’clock. Serve.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Andrea McGinty

Andrea McGinty, Native Foods Café, Chicago IL

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