INGREDIENTS
Spring Greens Salad
- 1 bunch Lacinato or curly kale, ribs removed and cut into slivers
- 1/2 container Arugula
- 1 cucumber, peeled and cut into small cubes
- 1 firm avocado, cubed
- 1 cup Edamame
- 1/2 cup slivered almonds, toasted
- 1 Serrano pepper, thinly sliced
- Cheese optional, Feta, Queso Fresco, shaved Romano etc.
Lemon Thyme Vinaigrette
- 1/4 cup freshly squeezed lemon juice
- 1-2 tsp whole grain mustard
- 2-3 tsp fresh thyme, chopped
- 1 teaspoon agave or honey
- 11/2 tsp garlic, minced
- 1/4 cup olive oil
- Salt & pepper – to taste
DIRECTIONS
Spring Greens Salad
Chop your kale as fine as possible. OPTIONAL – with your clean washed hands and massage the kale until it begins to soften and break down. A few minutes. Let sit for 5 minutes and then add your remaining ingredients. Toss with the prepared dressing. Add cheese for garnish. Serves 4-6.
Lemon Thyme Vinaigrette
Add all ingredients, except the olive oil, to a small container with a lid (like a mason jar, but a bowl and a whisk will work also). Whisk or shake everything together. Add the olive oil, put the lid on and shake vigorously until it is emulsified. Taste with a piece of lettuce and re-season dressing if necessary. Store in refrigerator, it’ll keep for a generous 2 weeks.
When dressing a green like Kale you can be more generous as it is quite hardy and can take a lot of dressing.
