Kale and Avocado Salad

Ingredients

• 8 ounces kale (6 cups loosely measured)
• 1-1/4 cups halved cherry tomatoes (1/2 pint)
• 1-1/2 cups sliced cucumbers (3 Persian or 1 English cucumber(s))
• 1 large, ripe avocado (divided)
• 1/3 cup roasted and salted sunflower kernels
• 1/2 cup finely grated Parmesan cheese (see note 1)
• 1/4 cup mayo (Best Foods/Hellman’s)
• 1/2 tablespoon garlic (1-2 cloves, thinly sliced)
• 1/2 tablespoon Dijon-style mustard
• 1 large lemon
• 1/4 teaspoon Worcestershire sauce
• Salt and pepper
• 1 artisan sourdough baguette (torn into small cubes, 4 cups)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter (melted)
• 1 teaspoon Italian seasoning
• 1/4 teaspoon garlic powder

Instructions

1. 1

   Prepare Croutons: Croutons: Preheat oven to 350°F. Slice the bread into 1-inch slices, then tear into 1-inch pieces and place on a lined sheet pan. Toss with olive oil, melted butter, Italian seasoning, garlic powder, and salt & pepper (about 1/4 tsp salt & 1/8 tsp pepper). Spread into an even layer and bake for 15–20 minutes, until crisp and dry. Let cool completely.

2. 2

   Prepare Kale: Kale: Remove the thick stems by holding the base of the stem and sliding your hand upward to strip off the leaves. Roll the leaves into a tight bundle and slice into thin ribbons. Sprinkle with about 1/4 tsp salt and use your hands to scrunch and massage for about 30 seconds. Rinse again, then dry completely before assembling. Wet kale will water down the salad.

3. 3

   Make Dressing: Dressing: In a blender, combine half of the avocado (a full ½ cup), mayo, garlic, Dijon, lemon zest and juice (1 tsp zest and 2 tbsp juice, plus 1 more tbsp if desired), and Worcestershire. Season to taste (I start with 1/2 tsp salt & 1/4 tsp pepper). Add 1/2 cup water and blend until completely smooth. Taste and adjust as needed. Chill the dressing and kale while prepping the rest.

4. 4

   Prepare Veggies: Veggies & Assemble: Slice cucumbers into thin half-moons. Halve tomatoes and chop remaining avocado. Add to the kale, then top with Parmesan, sunflower kernels, and croutons. Drizzle with dressing to taste, toss gently to coat, and serve.