Ingredients
Dressing:
11/2 tbsp olive oil
1 tbsp lemon juice
pinch of sea salt and black pepper
Salad:
2 cups torn green kale
1/2 avocado, pitted, peeled, coarsely chopped
1/2 cup shredded carrots
2 tbsp currants
2 tbsp sunflower seeds
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Large olive wood salad bowl — toss and serve at the table
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Pump-action spinner — dry greens, spin herbs, drain pasta
High smoke point neutral oil — searing, frying, high-heat cooking
Split, pit, and slice avocado in one tool — guacamole, toast
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
High smoke point neutral oil — searing, frying, high-heat cooking
Split, pit, and slice avocado in one tool — guacamole, toast
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Whisk together olive oil, lemon juice, salt and pepper. Set aside. 2. Tear kale into bite-size pieces and place in a large bowl. Using your hands, gently massage the chopped avocado into the kale until well coated. 3. Add carrots, raisins, and sunflower seeds to the kale and avocado. Mix to combine. Drizzle salad with dressing. enjoy.