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    Lunch

    Ospi’s Kale Salad

    Fall🍂
    Salad🥗
    ​

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    Ingredients

    Salad:

    1 bunch of dinosaur kale (~3-4 cups)

    1/3 cup chopped almonds

    1/4 cup + 2 TBSP grated parmesan (you can use regular or vegan)

    3/4 of an avocado

    2 TBSP parsley

    1 TBSP olive oil

    Juice of 1/4 lemon

    Dressing:

    3 TBSP almond butter

    1/4 cup olive oil

    2 TBSP apple cider vinegar

    2 TBSP coconut aminos (or soy sauce)

    1 tsp honey (or maple syrup)

    2 cloves of garlic

    Juice of one lemon

    Water if needed to thin

    Directions

    Remove the stems from all the kale and then chop finely

    Add all of the kale to a bowl and then add in the olive oil and lemon juice. Massage for a few minutes, until all of the kale is evenly coated

    Finely chop parsley and add to the kale

    Add in 1/4 cup of chopped almonds and 1/4 cup grated parmesan

    Slice the avocado into chunks and then add 1/2 of the avocado to salad as well

    Add all of the dressing ingredients to a blender and blend until smooth

    Pour the dressing all over the salad and mix until the salad is evenly coated

    Plate the salad and then top with the remaining 2 TBSP of parmesan, the rest of the chopped almonds, and the last 1/4th of an avocado and enjoy!

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    Ingredients

    Salad:

    1 bunch of dinosaur kale (~3-4 cups)

    1/3 cup chopped almonds

    1/4 cup + 2 TBSP grated parmesan (you can use regular or vegan)

    3/4 of an avocado

    2 TBSP parsley

    1 TBSP olive oil

    Juice of 1/4 lemon

    Dressing:

    3 TBSP almond butter

    1/4 cup olive oil

    2 TBSP apple cider vinegar

    2 TBSP coconut aminos (or soy sauce)

    1 tsp honey (or maple syrup)

    2 cloves of garlic

    Juice of one lemon

    Water if needed to thin

    Directions

    1

    Remove the stems from all the kale and then chop finely

    2

    Add all of the kale to a bowl and then add in the olive oil and lemon juice. Massage for a few minutes, until all of the kale is evenly coated

    3

    Finely chop parsley and add to the kale

    4

    Add in 1/4 cup of chopped almonds and 1/4 cup grated parmesan

    5

    Slice the avocado into chunks and then add 1/2 of the avocado to salad as well

    6

    Add all of the dressing ingredients to a blender and blend until smooth

    7

    Pour the dressing all over the salad and mix until the salad is evenly coated

    8

    Plate the salad and then top with the remaining 2 TBSP of parmesan, the rest of the chopped almonds, and the last 1/4th of an avocado and enjoy!