Kale and Avocado Salad with dried cranberry and balsamic-lemon dressing
Serving Size: 4 generous servings or 6 small plates
Though Laciato Kale is the basis of this salad, you can substitute it with other types of kale that you can mix together for a variety of colors and textures. Baby kale, which is increasingly available, makes this salad ready to make and still preserves some of the mother kale pungency. This salad is best when dressed 30 minutes prior to serving, as dressing will tenderize kale and carrots, and blend in flavors.
Depending on your taste, and the residual bitterness of kale, you can use white balsamic or red wine balsamic vinegar. I tend to prefer white, which brings out a greater acidity from the lemon in the dressing.
Kale, lacinato, or baby kale: about 8 oz
olive oil: enough to coat leaves
lemon juice: 2 teaspoon
lemon zest: ¼ teaspoon
salt and pepper
Avocado: 1, diced (sprinkle it with a bit lemon juice for freshness)
Carrots: 3 oz, ribboned with vegetable peeler, or cut small julienne
Dried cranberries: 2 to 3 oz. (if large chop some of them)
Dijon: 1 Tablespoon
balsamic vinegar: 2 teaspoon,
lemon juice: 1 teaspoon
lemon zest: ½ teaspoon
garlic: 1 clove, crushed
olive oil: up to ½ cup
capers: (optional) in white balsamic vinegar preferred: 1 tablespoon or more to taste
Herb: fresh thyme, stemmed removed. 1 teaspoon or more.
Garnish: sunflower seeds up to 2 oz.