LOCATIONS

YOUR FRIEND IN WELLNESS SINCE 1983!

*********** *********** *********** 754 ELMA G. MILES PARKWAY

HINESVILLE, GEORGIA 31313 *********** *********** ***********

P E A C E ***** L O V E ***** ORGANIC***KALE !!!!! *****

*********** *********** *********** WE CLOSE 2 HOURS EARLY ON THE THIRD SATURDAY OF EACH MONTH FOR STAFF TRAINING

*********** *********** *********** !!! STAY COOL AND DRINK OUR SMOOTHIES !!!

FARMERS NATURAL FOODS ******************************

Hours: Weekdays: 8:00am - 7:00pm Saturdays 8:00am - 6:00pm (Closed Sundays)

Cafe: Weekdays: 8:00am - 6:00pm Saturdays 8:00am - 5:00pm (Closed Sundays)

Crispy Kale Salad with Spicy Avocado Dressing

fresh kale
Prep Time:
30 minutes
Yield:
Serves 4

Ingredients

Salad

  • 1 bunch kale, leaves torn into bite-size pieces (approximately 8 cups)
  • 18 cup avocado oil
  • 1 yellow bell pepper, seeded and sliced into strips
  • 14 cup pumpkin seeds

Dressing

  • 1 avocado
  • 14 cup plain yogurt
  • 14 cup lime juice
  • 1 jalapeño pepper, chopped*
  • 14 cup chopped cilantro
  • Salt and freshly ground black pepper

Directions

  1. Preheat oven to 400°.
  2. Make salad: In a large bowl, rub kale leaves with oil.
  3. Transfer kale leaves to a roasting pan and roast for 12 minutes, or until leaves become crispy and slightly browned. Set kale leaves aside.
  4. Make dressing: In a high-speed blender or food processor, blend avocado, yogurt, lime juice, jalapeño, and cilantro until mixture is smooth. Add salt and pepper to taste.
  5. Divide crispy kale leaves, sliced bell pepper, and pumpkin seeds among 4 bowls. Drizzle with dressing and serve immediately.

Notes

*For a less spicy dressing, remove the seeds from the jalapeño pepper before blending the dressing.

Nutrition Info

229 Calories, 6 g Protein, 13 g Carbohydrates, 6 g Fiber, 19 g Total fat (3 g sat), 316 mg Sodium, ★★★★★ Vitamin C, K, ★★ Vitamin A, B6, Folate, Magnesium, Phosphorus,  Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), E, Iron, Potassium, Zinc