Ingredients:

  • 2 bunches (about 300g) Lacinato or Tuscan Kale (stems removed, roughly chopped)
  • 3 Tbsp (45 ml) Extra Virgin Olive Oil
  • 1 tsp (5 ml) Pure Maple Syrup or Honey
  • ½ tsp (3 g) Fine Sea Salt (for kale)
  • ¼ tsp (1 g) Freshly Ground Black Pepper (for kale)
  • Pinch Red Pepper Flakes (optional, for heat)
  • 1 medium (approx. 150g) Ripe Hass Avocado
  • 3 Tbsp (45 ml) Fresh Lime Juice (from 1-2 limes)
  • 2 Tbsp (30 ml) Water (or more, for desired consistency)
  • 1 small clove Garlic (or ¼ tsp garlic powder)
  • ¼ cup (8 g) Fresh Cilantro or Flat-leaf Parsley (optional)
  • ½ tsp (3 g) Fine Sea Salt (for dressing)
  • ¼ tsp (1 g) Black Pepper (for dressing)
  • ¼ cup (30 g) Roasted Pumpkin Seeds (Pepitas) or Toasted Almond Slices
  • 2 Tbsp (15 g) Crumbled Feta Cheese or Grated Parmesan Shavings

Instructions:

  1. Preheat Oven: Set the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prepare the Kale: Remove the tough centre ribs from the kale leaves and roughly chop the leaves into bite-sized pieces.
  3. Dress the Kale: In a large mixing bowl, combine the kale, olive oil, maple syrup, salt, pepper, and chili flakes (if using). Use your hands to thoroughly massage the oil and seasoning into the leaves for about 30–60 seconds. This step is crucial for tenderization.
  4. Roast: Spread the seasoned kale in a single layer on the prepared baking sheet. Bake for 10–12 minutes, or until the edges are crispy and slightly brown, but the center is still tender. Remove from the oven and allow to cool for just 2–3 minutes while you prepare the dressing.
  5. Make the Dressing: Peel and pit the avocado. Add the avocado, lime juice, water, garlic, cilantro (if using), salt, and pepper into a blender or food processor.
  6. Blend and Adjust: Blend on high speed until the mixture is perfectly smooth and creamy. If the dressing is too thick, add water, 1 teaspoon at a time, until the desired consistency is reached. Taste and adjust seasoning (more salt or lime juice if needed).
  7. Toss: Transfer the warm roasted kale back into the large mixing bowl. Pour about two-thirds of the dressing over the kale. Gently toss to coat the leaves entirely.
  8. Garnish and Serve: Transfer the dressed salad to a serving platter. Scatter the pumpkin seeds/almonds and crumbled feta/Parmesan over the top. Serve immediately while the kale is still warm, offering the remaining dressing on the side.