Kale Salad

A little bit of crunch and some spice makes this salad oh so nice!

Prep Time: 30 minutes
Yield: Serves 4

Ingredients

Salad

• 1 bunch kale, leaves torn into bite-size pieces (approximately 8 cups)
• ¹⁄₈ cup avocado oil
• 1 yellow bell pepper, seeded and sliced into strips
• ¹⁄₄ cup pumpkin seeds

Dressing

• 1 avocado
• ¹⁄₄ cup plain yogurt
• ¹⁄₄ cup lime juice
• 1 jalapeño pepper, chopped*
• ¹⁄₄ cup chopped cilantro
• Salt and freshly ground black pepper

Directions

1. Preheat oven to 400°.
2. Make salad: In a large bowl, rub kale leaves with oil.
3. Transfer kale leaves to a roasting pan and roast for 12 minutes, or until leaves become crispy and slightly browned. Set kale leaves aside.
4. Make dressing: In a high-speed blender or food processor, blend avocado, yogurt, lime juice, jalapeño, and cilantro until mixture is smooth. Add salt and pepper to taste.
5. Divide crispy kale leaves, sliced bell pepper, and pumpkin seeds among 4 bowls. Drizzle with dressing and serve immediately.

Notes

*For a less spicy dressing, remove the seeds from the jalapeño pepper before blending the dressing.

Nutrition Info

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