Ingredients:

  • 4 cups kale, destemmed and chopped (about 250g)
  • 1 ripe avocado, diced
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved (about 150g)
  • ½ cup red bell pepper, diced (about 75g)
  • ¼ cup red onion, thinly sliced (about 40g)
  • ¼ cup toasted walnuts, chopped (about 30g)
  • ¼ cup feta cheese, crumbled (optional, about 30g)
  • 3 tablespoons extra virgin olive oil (45ml)
  • 1 tablespoon fresh lemon juice (15ml)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or agave syrup (optional)
  • Salt and pepper to taste

Instructions:

  1. Remove the stems and chop the kale into bite-sized pieces. Place the chopped kale in a large mixing bowl. Massage the kale with a pinch of salt for about 2-3 minutes until tender.
  2. In a small bowl, combine olive oil, lemon juice, Dijon mustard, and honey/agave syrup. Whisk until emulsified and smooth. Season with salt and pepper to taste.
  3. Add diced avocado, cucumber, cherry tomatoes, red bell pepper, and red onion to the kale. Drizzle the dressing over the salad and gently toss to combine.
  4. Top the salad with toasted walnuts and feta cheese (if using). Serve immediately or let it rest for 5 minutes for flavors to meld.