BABY KALE AVOCADO SALAD WITH LEMON GARLIC VINAIGRETTE & PARMESAN (LOW CARB, GLUTEN-FREE)

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

border: 0px; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; line-height: 1.4; margin: 0px 5px 0px 0px; max-width: none; min-width: 105px; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">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

1. Place the chopped kale into a large bowl. Set aside.
2. 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.)
3. 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.)
4. Add the parmesan cheese, chopped avocado, and toasted pine nuts. Toss again.

Read More>> BABY KALE AVOCADO SALAD WITH LEMON GARLIC VINAIGRETTE & PARMESAN (LOW CARB, GLUTEN-FREE)@.wholesomeyum

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