Wilted Kale & Asparagus Salad
Author: Michelle Babb on Jul 3rd, 2012
Recipe Category: Salad
You'll wilt the kale with the heat of your own hands when you thoroughly massage the dressing into the leaves. This is a great way to break down the kale and make it more enjoyable to eat raw. Even kale skeptics will enjoy this nutrient-packed salad, with fresh roasted aparagus and the creamy avocado-based dressing.
1 pound asparagus
3 tablespoons extra virgin olive oil
2 bunches kale
2 tablespoons balsamic vinegar
¼ cup pine nuts, toasted
1 dozen cherry tomatoes, halved
- Preheat oven to 375° F. Snap off bottom part of the asparagus and chop upper stocks into 1-inch pieces. In a large bowl, toss asparagus with two tablespoons olive oil. Spread asparagus out on a baking sheet and roast in the oven for 15 minutes, until tender.
- Wash kale thoroughly and remove stems. Coarsely chop the kale and place in a large bowl. In a small bowl, combine avocado, 1 tablespoon olive oil, balsamic vinegar and sea salt. Add mixture to kale and hand massage thoroughly, until the kale takes on a wilted appearance.
- Add pine nuts and cherry tomatoes, toss and serve.
Makes 6 servings