image description
  • Prep Time: 19 mins
  • Cook Time: 25 mins
  • Total Time: 16 mins
  • Servings: 2

Market Kale Salad

Salads

This kale salad was inspired by the pizza-centric restaurant in my neighborhood that makes amazing salads. We eat there often and I love the salad with farro, avocado, carrots, fennel and a creamy green garlic dressing.

Ingredients

    • 2 stalks green garlic (or scallions), rinsed and chopped (~1/4 cup)
    • 1/4 teaspoon fine grain sea salt, plus more to taste
    • 2 tablespoons fresh lemon juice
    • 1/3 cup / 80 ml extra virgin olive oil
    • 2 tablespoons ripe avocado
    • 1 teaspoon honey, or to taste
    • fresh pepper to taste
    • 1 bunch kale, destemmed, torn into pieces
    • 1 cup / 5.5 oz cooked farro or wheat berries (semi-pearled or whole)
    • 4-5 farmers' market carrots, very thinly sliced
    • 1 small bulb of fennel, transparently sliced
    • 1 avocado, cut into small cubes
    • a big handful of almond slices, toasted

Directions

  1. Make the dressing by using a hand blender or food processor to puree the green garlic, salt, lemon juice, olive oil, avocado, honey, and pepper until smooth. Taste, and adjust with more salt, or honey, or lemon juice.
  2. Before you're ready to serve, combine the kale with about half of the dressing in a large bowl use your hands to work the dressing into the kale, softening up the kale a bit in the process. Add the farro, carrots, and fennel, more dressing, and a couple pinches of salt, and toss again. Taste, and add the last of the dressing if needed. This is a salad I like quite heavily dressed. Add the avocados and almonds and give one last gentle toss.

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