Ingredients
- 24 kale leaves
- 1 tablespoon olive oil
- 1 cup grated carrots
- 1 cup of sliced radishes
- 1 cup of cooked sliced beets
- 2 cups lettuce blend
- 1 cup of sliced cucumbers
- 2 sliced hass avocados
- 3 tablespoons lemon juice
- 3 tablespoons lime juice
- 1/2 tablespoon honey
- 1 teaspoon finely chopped garlic
- 1 teaspoon finely chopped jalapeño
- 1/2 cup vegetable oil
- Pepper and sea salt to taste
Instructions
- Preheat the oven to 250F.
- Place the rack on the top in the oven. With a brush paint the leaves of kale with olive oil and sprinkle with salt and pepper. Place on a broiler pan. Cook in the oven until crisp, about 30 minutes. Transfer to a wire rack to cool.
- Mix the dressing ingredients in a bowl with a whisk.
- Add in a bowl the base lettuce mixture, then add a bit of carrot, beet, avocado, cucumber and radishes. Crush a bit of kale leaves on top. Sprinkle with dressing and serve.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
