Micro chop kale salad with jalapeño lemon dressing

Here’s an amazing kale recipe from IG's @kalejunkie that will help put kale back on the top of the menu.

Makes 4 servings

INGREDIENTS:

Salad

• 1 bunch curly kale, stems removed and very finely chopped

• 1 tsp avocado oil

• 1 avocado, chopped

• 1 jalapeño, thinly sliced, seeds removed

• 1/3 cup pine nuts

• 1/2 cup panko breadcrumbs

• 3/4 cup parmigiano cheese, finely grated

• 1 lemon, zested

Dressing

• 1/3 cup avocado oil

• 1/4 cup honey

• 1 lemon, juiced

• 4 slices jalapeño, seeds removed

• 1 tsp dijon mustard

• 2 cloves garlic

• 1 tsp kosher salt

• 1/2 tsp ground black pepper

INSTRUCTIONS:

1. First, remove stems from the kale and chop it very finely. Transfer the chopped kale to a large bowl and add the avocado oil. Use your hands to massage the kale for about 1 minute, to soften.

2. Chop the avocado and jalapenos and add to the bowl, along with the grated cheese. Next, in a small pan over medium-low heat, toast the pine nuts for about 3-4 minutes then add in the breadcrumbs and toast for 2 minutes more. Remove from heat and transfer to the bowl with the salad.

3. Finally, make the dressing. Add the dressing ingredients to a small blender and blend until creamy. Pour over the top of the salad. Add the lemon zest. Toss and enjoy!

Check out kalejunkie.com for more recipes and cooking tips.

Here’s a fantastic watermelon recipe from essenparadies.com that will change your perspectives on salads.

Bring it to your 4th of July gathering this weekend!

INGREDIENTS:

For the Salad:

• 3 cups watermelon

• 1 ripe avocado diced

• 1/2 cup feta cheese

• 1 red onion thinly sliced

• 1 handful of fresh mint leaves for garnish

For the Dressing:

• 3 tbsp extra virgin olive oil

• ½ lime, juiced

• 1 tsp honey

• 1 tsp Dijon mustard

• A pinch of chili flakes

• Salt and freshly ground black pepper to taste

INSTRUCTIONS:

1. Dice and Combine the Salad Ingredients: Dice the watermelon, avocado, and feta cheese into bite-sized pieces. Thinly slice the red onion. Add everything to a large mixing bowl.

2. Make the Dressing: In a small bowl, whisk together the olive oil, lime juice, honey (or maple syrup), Dijon mustard, chili flakes, salt, and pepper until smooth and well combined.

3. Add the Dressing and Toss: Pour the dressing over the salad ingredients in the bowl. Gently toss everything together, being careful not to mash the avocado or crumble the feta too much.

4. Garnish and Serve: Sprinkle fresh mint leaves on top just before serving to add a fresh, cooling flavor.

Let us know how it turns out and head over to @essenparadies or essenparadies.com for more great recipes and cooking tips.

Chilled Cucumber & Citrus Salad

INGREDIENTS:

• Persian cucumbers

• Citrus mix

• Parsley

Optional:

• Olive oil

• Flaky salt

• Cracked pepper

INSTRUCTIONS:

1. Slice cukes & citrus

2. Toss with chopped parsley + olive oil

Cool, crisp, and bright — a perfect side or snack!

Lettuce & Avocado Blackberry Salad

INGREDIENTS:

• Lettuce

• Avocado

• Blackberries

Optional:

• Balsamic glaze

• Sunflower seeds

INSTRUCTIONS:

1. Tear lettuce

2. Layer with creamy avocado & juicy blackberries.

3. Drizzle with balsamic and top with seeds.

Sweet + savory magic!

Garlicky Broccolini & Baby Kale Sauté

INGREDIENTS:

• Broccolini

• Baby kale

Optional:

• Garlic

• Olive oil

• Red pepper flakes

INSTRUCTIONS:

1. Sauté garlic in olive oil

2. Toss in broccolini till tender

3. Add kale to wilt

A fast, nutrient-packed side

Carrot-Radish Crunch Slaw

INGREDIENTS:

• Purple or orange carrots

• French breakfast radishes

• Parsley

Optional:

• Lemon juice

• Mustard

• Honey

INSTRUCTIONS:

1. Shred carrots + radishes

2. toss with chopped parsley & lemon-mustard dressing

Crisp, peppery, & zingy!

Stuffed Eightball or Summer Squash

Ingredients:

• Eightball or summer squash

• Avocado

• Parsley

Optional:

• Cooked rice

• Chickpeas

• Lemon

INSTRUCTIONS:

1. Scoop squash

2. Roast or steam until just soft

3. Fill with mashed avocado + herbs, or mix with grains/beans.

A fun twist on a veggie bowl!

Avocado Caprese Salad

Check out this easy-to-prepare, yet delicious, recipe from @kalefornia_kravings — “A fun spin on classic caprese!🥰"

INGREDIENTS:

• 1 pint cherry tomatoes, cut in half (about 2½ cups)

• 8 oz. mozzarella pearls (mini mozzarella balls)

• 1-2 medium avocados, diced

• ⅓ cup fresh basil, thinly sliced

• 1 Tbsp extra virgin olive oil

• 1 Tbsp balsamic glaze*

• Salt, to taste

• Cracked black pepper, to taste

INSTRUCTIONS:

1. Make the balsamic glaze (if using homemade glaze): Prepare the glaze according to the directions below then pour it into a small glass bowl. Place the glaze in the refrigerator until it cools completely.

2. Toss. Add the tomatoes, mozzarella, avocado and sliced basil to a large bowl. Drizzle the olive oil and balsamic glaze over the top and season with salt and pepper to taste. Toss the salad until it's coated to your liking then taste and adjust the seasonings, if needed.

3. Garnish & serve! Garnish with extra sliced basil and serve immediately. *(Alternatively, you can chill the salad for 30 minutes before serving.)”

Head over to kaleforniakravings.com for more recipes and cooking tips.