Fish Free Turmeric-Ginger Kale and Avocado Salad
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Learn more →Ingredients
4 servings
For the salad
- 1 bunch curly or lacinato kale (about 8 oz), stems removed, leaves torn into bite-sized pieces
- ¼ tsp fine sea salt
- 2 ripe avocados, pitted and sliced
- 1 ½ cups shredded purple cabbage
- 1 cup shredded carrots
- ¼ cup raw pumpkin seeds (pepitas)
For the dressing
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp ground turmeric
- 1 tsp fresh ginger, finely grated
- 1 tsp raw honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 small garlic clove, finely grated or pressed
- ¼ tsp black pepper, freshly ground
- ¼ tsp fine sea salt
For serving
- 2 tbsp fresh cilantro or flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Place the torn kale leaves in a large mixing bowl and sprinkle with 1/4 tsp salt. Using clean hands, massage the kale firmly for 1–2 minutes, squeezing and working the leaves until they darken, soften noticeably, and reduce in volume by about one-third.
- 2
In a small bowl or jar, whisk together the olive oil, lemon juice, turmeric, grated ginger, honey, garlic, black pepper, and 1/4 tsp salt until the dressing is smooth and uniformly golden-yellow.
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