Kale Salad

I am only recently warming up to kale myself.  For this recipe you can always substitute another nutrient packed green like spinach.  This recipe is a recent post on www.101cookbooks.com which is an excellent source of vegetarian and vegan recipes both!

Green Garlic Dressing:
2 stalks green garlic (or scallions), rinsed and chopped (~1/4 cup) (I just skipped this because I didn't have and it still tasted great)
1/4 teaspoon fine grain sea salt
2 tablespoons fresh lemon juice
1/3 cup / 80 ml extra virgin olive oil
2 tablespoons ripe avocado
1/2 teaspoon honey, or to taste
fresh pepper to taste

1/2 bunch kale, destemmed, torn into pieces (for convenience I actually found a bagged kale mix)
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

Make the dressing by using a hand blender or food processor to puree the green garlic, salt, lemon juice, olive oil, avocado, honey, and pepper until smooth. Without the garlic I actually just used a whisk.  Taste, and adjust with more honey or lemon juice.

Before you're ready to serve, combine the kale with about half of the dressing in a large bowl use your hands to work the dressing into the kale, softening up the kale a bit in the process.  Add the farro, carrots, and fennel, more dressing, and toss again. Taste, and add the last of the dressing if needed. Add the avocados and almonds and give one last gentle toss, you don't want to mush up the avocado.

Serves 2-4.

Prep time: 10 min