Servings and Ingredients
|3 c. cornbread cubes (1-inch pieces)|
|3 large bunches fresh kale|
|3 small ripe avocados, peeled and chopped or mashed|
|2 large cloves garlic, minced|
|2 tbsp. lime juice|
|1/4 to 1/2 tsp sea salt|
|1 ½ lbs. ripe tomatoes (4 to 6 medium), chopped|
|1 large Vidalia onion, trimmed, peeled, sliced crosswise as thinly as possible and separated into rings|
|1 recipe Buttermilk-Lime Dressing, recipe follows|
|Salt and pepper, to taste|
|¾ c. whole or low-fat buttermilk|
|5 tbsp. freshly squeezed lime|
|2 tbsp. olive oil|
|1 tbsp. apple cider vinegar, optional|
|1 tbsp. honey|
|¼ c. finely minced fresh basil|
|¼ c. finely minced fresh flat-leaf parsley|
|¼ c. finely minced green onions|
|½ tsp. salt, plus more to taste|
- Preheat oven to 250 degrees. Scatter the cornbread in a single layer on a half-sheet pan and bake until the pieces are lightly toasted, about 7 minutes.
- Rinse kale and separate leaves from tough stems by pulling leaves away from stem. Discard stems and tear leaves into 2- to 3-inch pieces. Place in a large bowl.
- To the large bowl, add avocado, garlic, lime and salt. “Massage” the kale-avocado mixture with your fingertips for 2 to 3 minutes or until mixture shrinks to half the original volume. (The avocado should be completely incorporated and the kale leaves soft and smooth.) Set aside.
- Whisk all the ingredients for Buttermilk-Lime Dressing together in a small bowl until combined.
- In a large bowl, toss massaged kale, toasted cornbread, diced tomatoes and sliced onion until combined.
- Drizzle with buttermilk dressing, season with salt and pepper and gently toss again. Serve immediately.
Kym Wroble, RD, LD, Iowa City (IA) #1, Waterfront Hy-Vee Dietitian