Chopped Kale Salad with Pickled Onions & Avocado
Active Time: 20 minutes | Total Time: 20 minutes | Serves Serves 4 | Gluten Free
- 1 small red onion
- 1/4 cup apple cider vinegar
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 2 teaspoons honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper, plus more for serving
- 1/4 cup pine nuts
- 1 bunch kale
- 1 avocado
- 1/4 cup grated Parmesan
Slice the onion into thin rings. Place in a medium bowl and add the vinegar. Use tongs to stir. Give them a stir every so often- they will soften as they sit.
In a small bowl, whisk together the lemon juice, oil, honey, salt, and pepper (about 12 turns on pepper mill).
Put the pine nuts into a small skillet and place on the stove over medium heat. Cook, stirring or tossing often, until lightly toasted and fragrant, 3 to 4 minutes. Let cool.
Remove the kale leaves from the stems. Wash and spin dry in a salad spinner. Now stack a bunch of leaves together and thinly slice so they’re shredded. Add to a large salad bowl. Toss well with the vinaigrette. Use tongs to lift the onions out of the vinegar- let the excess vinegar drip off (discard the vinegar). Add to the kale and toss.
To dice the avocado, cut it in half and remove the pit. Then, without cutting through the skin, score the flesh in a crosshatch patter. Scoop out the pieces and scatter over the salad. Grate the Parmesan over everything and add a little more pepper. Sprinkle the pine nuts.
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