🥘 Ingredients
- of a large bunch of kale 0.33
- shredded green cabbage labeled “Crunchy Salad” from 1.5-2 cup
- Best
- Best
- Sea
- Little Gem or romaine lettuce 4-5 oz
- Crunchy Topper 3 tbsp
- small or medium ripe avocado 0.67
📝
Storage: This salad is best fresh; make only as much as you can eat. Nutrition boost: For more veggie variety, top the salad with halved cherry tomatoes, diced red/orange/yellow bell pepper, shaved fennel, or shaved celery. For a little sweetness, fold in a thinly sliced crisp tart-sweet apple.
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1Gather: of a large bunch of kale , shredded green cabbage labeled “Crunchy Salad” from , Best -quality extra virgin olive oil, Best -quality red wine/champagne/ white wine vinegar, Sea salt or kosher salt and freshly cracked black pepper, Little Gem or romaine lettuce , Crunchy Topper , small or medium ripe avocado .
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2Add the kale and cabbage to a large bowl. Drizzle with a little bit of olive oil and vinegar plus a pinch of salt. Massage with your hands for 30-60 seconds to soften.
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3Chop the Little Gem or romaine lettuce (I like to finely chop it). Add the lettuce to the kale/cabbage mix. Drizzle with a bit more olive oil and vinegar (about a 2:1 ratio), but keep in mind you’ll also add avocado to coat the greens. Season with a pinch or two of salt and pepper, but keep in mind the Crunchy Topper will also add salt. Toss with your hands or tongs to coat until well-dressed to your liking.
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4Fold the Crunchy Topper and avocado into the salad until the avocado coats the veggies. Season to taste with salt and pepper and add more olive oil or vinegar, as desired.