Salad! You know some good stories do start with a salad! This salad was inspired by Doc B’s restaurant in Gold Coast and River North, Chicago. It’s a light salad with filling ingredients.
I’ve tried blanching kale before and failed miserably. I decided to create a homemade creamy avocado salad dressing. From there, I coated the kale leaves in the dressing over night so they wouldn’t taste as raw or bland. The nice thing about Kale is that it doesn’t get mushy when you add dressing like other lettuce leaves. This is the perfect southwestern salad with a little twist.
A light crispy salad with ingredients to keep you full.
- 1 Bag Kale
- 1 Large Sweet Potato diced & baked
- 1/2 cup Pistachios unshelled
- 1/4 cup Dried Cranberries craisens
- 1/4 cup Parmesan Cheese
- 1/3 cup Red Onion (optional) diced or sliced
- 1 5.3 oz Plain Greek Yogurt
- 1/4 cup Olive Oil
- Juice of Half Lemon
- 1 Avocado
- 4 cloves Garlic diced
- Salt & Pepper to Taste
Pour the Kale into a large salad/mixing bowl.
Blend the dressing ingredients in blender or food processor until smooth.
Pour dressing over salad and massage into leaves until evenly coated. You may do this right before or overnight. Make sure to have extra dressing for serving time.
Top the kale with the rest of the toppings and mix.
I personally like to make the dressing and mix it in with the kale for a few hours. This helps make the kale a little less bitter. The nice thing about kale is that it doesn't get mushy like other lettuces once dressed.