Description
Alex Gray, cofounder of Farmor’s organic dressings, was inspired to make this salad using kale her sister grew in Mendocino. The ingredients are just right for fall.
Ingredients
Units
Scale
- 1/4 lemon wedge
- 1 tablespoon olive oil
- Salt
- 1/2 bunch dino kale
- 1/2 butter lettuce
- 2 small/medium golden beets boiled in salted water until tender, sliced
- 2 turnips sliced
- 1 large handful of cherry tomatoes sliced in half
- 1 ripe avocado sliced
- 2 chives/green onions chopped
- 1/2 cup pumpkin seeds
- 5-10 sprigs of cilantro, destemmed
Instructions
Roughly chop kale and lettuce. Massage kale in lemon juice, olive oil and a pinch of salt for 30–60 seconds. Chop and then boil beets in salted water until tender – no need to peel! Add lettuce, beets, turnips, and tomatoes to the massaged kale. Top with avocado, onions, pumpkin seeds and cilantro. Dress with Farmor’s Classic Mustard Vinaigrette.
