Kale Market Salad

2 stalks of green onion, rinsed and chopped
1/4 cup fresh lemon juice
1/4 cup ripe avocado, chopped
2 teaspoons honey
1/3 cup extra virgin olive oil
salt and pepper to taste
3 cups of Italian (lacinato) kale, washed, stems removed and chopped into bite size pieces
4 carrots, peeled and very thinly sliced
1 ripe avocado, peeled and cut into small cubes
2 tablespoons almond slices, toasted
1/2 cup cooked quinoa

Make the dressing by using a food processor or blender to puree the green onion, lemon juice, avocado, honey, olive oil, salt and pepper. Scrape down sides, puree and then taste and adjust for salt and pepper or honey. In a large bowl, combine the kale, carrots, quinoa and half of the dressing until thoroughly coated. Taste for salt and pepper and add more dressing if needed. Add the avocados and almonds and give one last gentle toss. Salad holds well in the refrigerator for 2 days. May also substitute another hardy green such as spinach for the kale.

Nutrition Information