So give your kale a little rubdown before prepping and let me know if you can taste the difference!
1 bunch kale, stemmed and sliced into ribbons
Cold-pressed olive oil
A couple handfuls each red and green grapes
1 ripe avocado
¼ cup toasted pine nuts
- In a large bowl, dress kale with lemon juice and a few splashes of olive oil and add a pinch of sea salt. Wash your hands, then massage the kale until it turns dark green, soft, and tender. This takes about two minutes
- Add halved grapes, avocado cubes, and the pine nuts.
- Make the dressing, a couple tablespoons to taste and mix
¼ cup cold-pressed olive oil
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
½ shallot, finely diced
1 tablespoon poppy seeds
Pinch sea salt
1 teaspoon honey
- Whisk all ingredients together. Store leftovers in a glass jar for up to one week, as this makes much more than you will need for the salad!
recipe adaption source