Remove stems and tear larger pieces of kale; place in a large bowl. Drizzle with 2 tablespoons dressing. With clean hands, firmly massage kale to soften. Continue massaging until volume is reduced to half and kale darkens in color.
Serve this salad on the side or decrease the serving size to 4 for a nutritious vegetarian entree.
Servings and Ingredients
|1 (10-oz.) pkg. fresh kale|
|2 tbsp. plus 2/3 c. Culinary Tours creamy Italian white balsamic dressing, or bottled balsamic vinaigrette|
|1 (1-lbs.) pkg. Hy-Vee Short Cuts triple berry blend|
|½ c. whole unsalted almonds, toasted|
|2 avocados, seeded, peeled, and cut into wedges|
|6 tbsp. goat cheese crumbles|
Things To Grab
- Large bowl
- 8 small serving plates
Add berries, almonds, and avocados; gently toss to combine. Divide salad among 8 small serving plates; sprinkle with goat cheese. Serve with remaining 2/3 cup dressing on the side.
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 5mg
- Sodium: 330mg
- Total Carbohydrates: 22g
- Protein: 8g