Kale Market Salad
- 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
- 1/2 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
- This recipe is vegetarian
- Produce
- Almond, toasted slices (1 big handful)
- Avocado, ripe (2 tablespoons)
- Avocado (1)
- Farmers' market carrots (4)
- Garlic, green (2 stalks)
- Kale (1/2 bunch)
- Cooking & Baking
- Bulb of fennel, small (1)
- Honey (1 teaspoon)
- Olive oil, extra virgin (1/3 cup)
- Pepper, fresh (1)
- Sea salt, fine grain (1/4 teaspoon)
- Pasta & Grains
- Farro or wheat berries, cooked semi-pearled or whole (1 cup)
- Drinks
- Lemon juice, fresh (2 tablespoons)
Preparation
Read recipe preparation on 101cookbooks.com
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Recipe Stats
Published June 15, 2012 (8 months ago).
204 people saved this recipe.
