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Baby Kale Salad with Avocado Vinaigrette

Chef Tom makes Baby Kale Salad with Avocado Vinaigrette

Baby Kale Salad with Avocado Vinaigrette

For the salad:

10-12 oz baby kale

1 mango

4-5 fresh basil leaves

1 fennel bulb

2 grapefruits segmented

For the dressing

2 cloves garlic

1 Tbsp olive oil

1 avocado

¼ cup lemon juice

1 tsp salt

Extra olive oil for consistency

In a large bowl, combine kale, mango, basil, fennel and grapefruit segments.

 

Preheat olive oil in a shallow fry pan over medium low heat. Add garlic and cook for 5-10 minutes.

 

Slice open avocado, and remove pit. Scoop out the inside of the avocado into a blender/food processor. Add the garlic/olive oil, lemon juice and process until smooth. You may need to add additional olive oil to get a smooth texture. The dressing will be thick.

 

Add dressing to salad, toss to combine.


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