Microchop Kale Salad

• doses: 4 servings

Ingredientes

SALAD—

1 bunch curly kale, stems removed and very finely chopped

1 tsp avocado oil

1 avocado, chopped

1 jalapeño, thinly sliced, seeds removed

1/3 cup pine nuts

1/2 cup panko breadcrumbs

3/4 cup parmigiano cheese, finely grated

1 lemon, zested

DRESSING

1/3 cup avocado oil

1/4 cup honey

1 lemon, juiced

4 slices jalapeño, seeds removed

1 tsp dijon mustard

2 cloves garlic

1 tsp kosher salt

1/2 tsp ground black pepper

Instruções

First, remove stems from the kale and chop it very finely. Transfer the chopped kale to a large bowl and add the avocado oil. Use your hands to massage the kale for about 1 minute, to soften. Chop the avocado and jalapenos and add to the bowl, along with the grated cheese. Next, in a small pan over medium-low heat, toast the pine nuts for about 3-4 minutes then add in the breadcrumbs and toast for 2 minutes more. Remove from heat and transfer to the bowl with the salad. Finally, make the dressing. Add the dressing ingredients to a small blender and blend until creamy. Pour over the top of the salad. Add the lemon zest. Toss and enjoy!