INGREDIENTS
- 10 oz Baby kale (or regular kale with ribs removed)
- 1/4 cup Olive oil (preferably extra virgin for more flavor)
- 2 tbsp Lemon juice
- 2 cloves Garlic (minced)
- 1/4 tsp Sea salt
- 1/4 tsp Black pepper
- 3/4 cup Parmesan cheese (shaved or shredded)
- 1 medium Avocado (cubed)
- 1/2 cup Pine nuts (preferably toasted)
INSTRUCTIONS
- Place the chopped kale into a large bowl. Set aside.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, sea salt, and black pepper, until a dressing forms. (Alternatively, place dressing ingredients into an airtight container and shake vigorously.)
- Pour the dressing over the kale leaves and toss to coat. Use your hands to massage the dressing into the leaves for a minute or two (pick up a bunch, squeeze, and repeat). Do this until the kale softens and begins to wilt. (It will happen fast with baby kale, and takes a little longer with regular kale.)
- Add the parmesan cheese, chopped avocado, and toasted pine nuts. Toss again.
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