You’ll wilt the kale with the heat of your own hands when you thoroughly massage the dressing into the leaves. This is a great way to break down the kale and make it more enjoyable to eat raw. Even kale skeptics will enjoy this nutrient-packed salad, with fresh roasted asparagus and the creamy avocado-based dressing.
- 1 pound asparagus
- 3 tablespoons extra virgin olive oil
- 2 bunches kale
- 1 avocado
- 2 tablespoons balsamic vinegar
- Sea salt
- ¼ cup pine nuts toasted
- 1 dozen cherry tomatoes halved
Preheat oven to 375° F. Snap off bottom part of the asparagus and chop upper stocks into 1-inch pieces. In a large bowl, toss asparagus with two tablespoons olive oil. Spread asparagus out on a baking sheet and roast in the oven for 15 minutes, until tender.
Wash kale thoroughly and remove stems. Coarsely chop the kale and place in a large bowl. In a small bowl, combine avocado, 1 tablespoon olive oil, balsamic vinegar and sea salt. Add mixture to kale and hand massage thoroughly, until the kale takes on a wilted appearance.
Add pine nuts and cherry tomatoes, toss and serve.