This Tuscan kale salad reminds me of summer days when you need a kick-start – right in your mouth. It comes together in less than 30 minutes.
If thick and creamy dressings are your thing, this salad is for you. Plus, it’s high in vitamin C.
And, if spicy dressings make you want to hit the rewind button, just reduce the dried chili.
Remember, use paper towels or a salad spinner (or both) to get the kale dry.
I prefer to use a processor to make the dressing because it’s easier to scoop out all the dressing. But, a blender will suffice.
Tuscan kale salad is
If you try this Tuscan kale salad, let me know. You can leave a comment or take a quick photo and tag it #glutenfreeanytimeanywhere on Instagram.
Time to eat again. Lorally…
- 1/3 cup slivered almonds (, toasted)
- 3 cups chiffonade Tuscan Kale
- 2 cups shredded red cabbage
- 2 Persian cucumbers (, julienne (1 ¼ cups))
- 2 ripe avocados
- ¼ cup cold-pressed olive oil
- 2 tablespoons lemon juice ((1 small lemon))
- 1 teaspoon sea salt
- 1 teaspoon dried crushed chipotle chili
- Toast almonds in a pan over low heat, frequently shaking, 2-4 minutes, or until browned and smell nutty.
- Combine kale, cabbage and cucumbers together in 4-quart mixing bowl. Add toasted nuts to salad once cool.
- Process all dressing ingredients in the processor for several minutes until dressing is creamy.
- Toss salad with dressing in the bowl using hands until thoroughly combined.
Kitchen Tools: 10-12” pan, 4-quart mixing bowl, processor or blender
Source: (salad components inspired and adapted from The Gourmandise Cooking School of Sweets and Savories)
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