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.

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!