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Meat
Easy
4-6 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
In the world of culinary delights, few dishes are as vibrant and wholesome as kale salad. But this isn’t just any kale salad — our recipe takes it up a notch, infusing fresh, earthy ingredients with a burst of flavor from homemade honey cilantro dressing. Get ready to tantalize your taste buds!
6 cups kale
1 cup cherry tomatoes
1 ripe avocado
2 Delicata squash, cubed
Tuscanini Olive Oil, for drizzling
chili spice, for seasoning
salt, for seasoning
1 pound (450 grams) skirt steak
coffee, to taste
salt, to taste
pepper, to taste
1 cup Tuscanini Olive Oil
1/2 cup + 2 tablespoons Tuscanini Lemon Juice
1 small shallot
2–3 cloves garlic, peeled, such as Mr. Dipz Peeled Garlic
3/4 cup + 2 tablespoons freshly chopped cilantro
2 tablespoons Gefen Honey
scant 1 teaspoon Dijon mustard
1 to 2 teaspoons salt, or to taste
1/4 to 1/2 teaspoon black pepper, or to taste
Thoroughly wash and chop the kale. Place the chopped kale in a large salad bowl.
Slice the cherry tomatoes in half and dice the avocado into bite-sized pieces. Gently mix them into the kale.
Roast the Delicata squash in the oven with a drizzle of olive oil, chili spice, and a sprinkle of salt until it’s tender and slightly caramelized. Let it cool slightly before adding it to the salad.
Prepare the skirt steak by generously rubbing it with a mixture of coffee grounds, salt, and pepper. Grill or pan-sear the steak to your desired level of doneness. Once cooked, slice it thinly against the grain.
Combine the olive oil, lemon juice, shallot, garlic, cilantro, honey, Dijon mustard, salt, and black pepper in a blender or food processor.
Blend until smooth and emulsified.
Drizzle the honey cilantro dressing over the kale salad and toss everything together until well coated.
Top the salad with the roasted Delicata squash and slices of the grilled skirt steak.
Styling and Photography by Devorah Applegrad. Food Prep by Leah Hamaoui.
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