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If you’re planning another backyard BBQ or pool party this summer, don’t sweat the small stuff.…
Kale Salad with California Avocado
Serves: 1
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Ingredients
3 oz. kale, thinly sliced 6 oz. cabbage, shredded 2 oz. Fresh California Avocado*, peeled, pitted and diced 2 oz. Granny Smith apple, diced 2 oz. Orange Maple Dressing (recipe follows) 2 oz. Tahini Sauce (recipe follows) 3 slices Granny Smith apples 1 Tbsp. raw almonds, diced 1 Tbsp. dried black currants Orange Maple Dressing (Yield: approx 1 cup) 6 oz. orange juice 2 Tbsp. gluten-free tamari sauce 1 Tbsp. maple syrup 1/2 tsp. Paprika Tahini Sauce (Yield: 1-1/3 cup) 4 oz. water 2 oz. olive oil 2 oz. tahini 1 clove garlic, peeled 1/4 oz. fresh ginger, peeled, chopped 2 Tbsp. lemon juice 2 1/4 Tbsp. gluten-free tamari sauce 1 Tbsp. apple cider vinegarInstructions
Orange Maple Dressing:
- Whisk together all ingredients.
Tahini Sauce:
- Puree water, olive oil, tahini, ginger and garlic until smooth. Stir in the lemon juice, gluten-free tamari and apple cider vinegar.
Assemble:
- Mix kale, cabbage and avocado in a large bowl. Pile high into an entrée-sized bowl.
- Toss the diced apples with the Orange Maple dressing and add to the salad.
- Drizzle the Tahini Sauce in a zigzag fashion across the salad.
- 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.
Did You Know?
There are hundreds of avocado varieties grown in California, and to avoid injury you should never cut an avocado while holding it your hand.
Recipe Categories:
Chef Recipes
Dairy Free
Foodservice
Paleo Friendly
Salads & Dressings
Vegan
Vegetarian
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
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