Recipe by Marla Rottenstreich

Kale Kreative Salad + Garlic Dressing Hack

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Parve Parve
Easy Easy
4-6 Servings
Allergens

No Allergens specified

Ingredients

Salad

  • 1 head of Tuscan kale, finely diced

  • 2 Persian cucumbers, thinly sliced

  • 1 sweet pepper (any color), thinly sliced

  • 1/2 cup thinly sliced red onion

  • 1 cup of diced, roasted carrots (baked for 30 minutes at 400 degrees Fahrenheit on baking sheet, coated in 1 to 2 tablespoons of Gefen Extra Virgin Olive Oil)

  • 1 avocado, cubed

  • 1/4 cup roasted and salted pepitas (as topping)

Roasted Garlic Dressing

  • 2 tablespoons water

  • salt, to taste

  • pepper, to taste

OR Roasted Garlic Dressing Hack

  • 1 container roasted garlic dip

  • 3 tablespoons white wine vinegar

Directions

Prepare the Roasted Garlic

1.

Preheat the oven to 400 degrees Fahrenheit.

2.

Cut off the top of the head of garlic, exposing the top of the cloves. Coat the head of garlic with olive oil and wrap in tinfoil. Put the garlic in the preheated oven for 25 to 30 minutes or until the garlic is soft and tender. Once cooled, squeeze the roasted garlic cloves out of their skins.

3.

Blend the roasted garlic cloves and remaining dressing ingredients until smooth. Use immediately or store in the fridge in a sealed container.

Tips:

For a super-fast back-up hack, mix one container of roasted garlic dip with three tablespoons white wine vinegar as a dressing swap.

Assemble

1.

Massage kale with the dressing for two to three minutes about 30 to 40 minutes before serving.

2.

Add other salad ingredients.

3.

Toss before serving.

Kale Kreative Salad + Garlic Dressing Hack

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