Here’s the recipe for Chef Matteo’s Kale Avocado Salad. I tried it at the Raw Food Tasting event I attended this week. The recipe is very simple to make, and I love all the crunchiness in salad, thanks to fresh curly kale leaves, carrots, and sunflower seeds. Special thanks to Chef Matteo for sharing his recipe! I will definitely make this one at home for an easy weeknight salad. Kale is a perfect salad green to use this time of year because it loves the cold weather! (See my Frost-Lovin’ Kale post from last winter.)
Kale Avocado Salad
(recipe by 4 Course Vegan Chef Matteo)
Dressing:
1½ tbsp olive oil
1 tbsp lemon juice
pinch of sea salt and black pepper
Salad:
2 cups torn green kale
½ avocado, pitted, peeled, coarsely chopped
½ cup shredded carrots
2 tbsp currants
2 tbsp sunflower seeds
1. Whisk together olive oil, lemon juice, salt and pepper. Set aside.
2. Tear kale into bite-size pieces and place in a large bowl. Using your hands, gently massage the chopped avocado into the kale until well coated.
3. Add carrots, raisins, and sunflower seeds to the kale and avocado. Mix to combine. Drizzle salad with dressing. enjoy.
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I can’t wait to try this!