Description
Tuscan kale, very thinly sliced, is the perfect dark, leafy green with nooks and crannies to grab this tasty, creamy avocado dressing. Add a few colorful and crunchy garnishes and you have yourself a salad.
Ingredients
Dressing:
- 1/2 cup plain Greek yogurt or sour cream (non-fat, full-fat, etc. – your choice)
- 1/3 cup fresh lemon juice
- 1 avocado, peeled and pitted
- 4 sprigs parsley
- 3 scallions, cut into 1” pieces
- 2 Tablespoons extra virgen olive oil
- 2 Tablespoons coarsely chopped chives
- 1 clove of garlic (or more to taste)
- Handful of arugula
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
Salad:
- bunch of Tuscan kale, very thinly sliced
- radishes, thinly sliced – watermelon radishes if you can find them
- croutons
Instructions
Make the Dressing:
Put the dressing ingredients, and/or anything else green and flavorful you have on hand, in the Vitamix or food processor and let ‘er rip. Scrape down the sides as needed, and taste and adjust seasoning.
It will keep in the fridge for a few days before losing its bright green. Simply press plastic wrap directly on the surface and seal tightly.
Make the Salad:
Thinly slice the kale by trimming the stems and removing the ribs from the lower end of the leaves. Stack and roll into a tight bundle and cut thinly cross-wise.
Top with sliced radishes and toss with dressing. (You will have dressing left over.)
Garnish with croutons before serving.
Notes
Without the croutons, the kale, even when dressed, will keep for one to two days in the refrigerator. Enjoy your sturdy salad greens!
- Prep Time: 10 minutes
- Category: Salad
- Method: Blender
- Cuisine: American
Keywords: Tuscan Kale Salad, Creamy Avocado Dressing