Micro Chop Kale Salad with Jalapeño Lime Dressing

5 from 6 votes

Micro Chop Kale Salad with Jalapeño Lime Dressing

Say "hello" to your new favorite summer salad with my Micro Chop Kale Salad with Jalapeño Lime Dressing. This bright and flavorful salad is proof that kale is anything but boring. It starts with a bed of fresh curly kale, which is then loaded with toasted pine nuts, creamy avocado, and a tangy jalapeño lime dressing that is so good, you could practically drink it. If you're looking for a salad that is easy to eat on-the-go (and perfect for scooping with tortilla chips), this salad fits the bill!

Course Main Course, Salad, Side Dish

Cuisine American

Diet Low Fat, Low Salt, Vegetarian

Keyword Refined Sugar Free

Prep Time 15

Total Time 15

Servings Servings

Calories 539kcal

Author Nicole Modic

Ingredients

For the Salad:

1 Bunch Curly Kale stems removed and very finely chopped
1 Teaspoon Avocado Oil
1 Avocado chopped
1 Jalapeño thinly sliced, seeds removed
⅓ Cup Pine Nuts
½ Cup Panko Breadcrumbs
¾ Cup Parmigiano Cheese finely grated
1 Lemon zested

For the Dressing:

⅓ Cup Avocado Oil
¼ Cup Honey
1 Lemon juiced
4 Slices Jalapeño seeds removed
1 Teaspoon Dijon Mustard
2 Cloves Garlic
1 Teaspoon Kosher Salt
½ Teaspoon Ground Black Pepper

Instructions

To make this salad, start by preparing the kale. Wash the kale and remove the stems. Then, chop it very finely.
Transfer the chopped kale to a large bowl and add in the avocado oil.
Use your hands to massage the avocado oil into the kale for about one minute, until the kale has softened.
Chop the avocado and jalapeños, grate the parmigiano reggiano, and add them all to the bowl.
Next, toast the pine nuts. Heat a small pan, on the stove, over medium-low heat, and add in the pine nuts.
Toss the pine nuts for about 3-4 minutes, until they're lightly toasted. Then, add in the breadcrumbs and toast them for another 2 minutes.
Once they're done, remove them from the heat and toss the pine nuts and breadcrumbs into the bowl with the salad.
Finally, prepare the dressing. Add all of the dressing ingredients (the avocado oil, honey, lemon, jalapeño, dijon mustard, garlic, kosher salt, and ground black pepper) to a blender.
Blend the dressing until it's smooth and creamy.
Finally, pour the dressing on top of the salad and add the lemon zest on top.
Toss to fully combine, then serve and enjoy!

Video

Nutrition