Kale Salad with Avocado and Parmesan

Name: Kale Salad with Avocado and Parmesan
Total time: 20 min
Yield: 2
Ingredients: 120–150 g Kale; 1 pcs Avocado; 30 g Parmesan; 2 tbsp Pumpkin seeds; 2 tbsp Almond; zest of ½ lemon Lemon zest; 3 tbsp Olive oil; juice of ½ lemon Lemon juice; 1 tsp Dijon mustard; 1 tsp Honey; 0.5–1 clove Garlic; to taste Salt; to taste Ground black pepper

20 min

A fresh, light summer salad: kale massaged with lemon dressing, avocado, parmesan and toasted seeds with almonds.

Ingredients

2 servings

Salad

Kale120–150

Avocado(large)1 pcs

Parmesan30 g

Pumpkin seeds2 tbsp

Almond(flaked)2 tbsp

Lemon zestzest of ½ lemon

Dressing

Olive oil3 tbsp

Lemon juicejuice of ½ lemon

Dijon mustard1 tsp

Honey1 tsp

Garlic(grated)0.5–1

Saltto taste

Ground black pepper(freshly ground)to taste

Instructions

Strip the tough stems from the kale and tear the leaves by hand.

Mix all the dressing ingredients.

Pour about a third of the dressing over the kale, massage it in thoroughly with your hands and leave for 10 minutes.

Toast the pumpkin seeds and flaked almonds in a dry pan for 2–3 minutes until golden and fragrant.

Cut the avocado into large pieces.

Lay out the kale, add the avocado, parmesan, toasted seeds and almonds.

Pour over the remaining dressing, grate a little lemon zest on top and add black pepper.

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