Kale Salad with Avocado and Sprouted Walnuts

Recipe adapted from 101 Cookbooks.

Serves 2-4

For the Avocado and Scallion Dressing:

• 2 scallions, rinsed and roughly chopped

• 1/4 teaspoon fine grain sea salt, plus more to taste

• 1 lemon, juiced

• 1/2 Meyer lemon, juiced

• 1/3 cup extra virgin olive oil

• 1/4 ripe avocado

• 1–2 teaspoons honey, or to taste (optional)

• Fresh cracked black pepper

For the salad:

• 1/2 bunch kale, de-stemmed, torn into pieces

• 1 small fennel bulb, shaved on a mandoline

• 2 carrots, thinly sliced into rounds

• 1 ripe avocado, cut into cubes

• 1/2 tablespoon toasted flax seeds

• 1 tablespoon raw sunflower seeds

• A large handful of Sprouted Salt & Pepper Walnuts from Whole Foods (if you can’t find these any toasted nut will do)

• Maldon salt (or any flakey sea salt)

• Fresh cracked black pepper

Instructions

In a food processor, puree the scallions, 1/4 teaspoon salt, lemon juice, Meyer lemon juice, avocado, olive oil, honey (optional), and black pepper until smooth. Taste and continue to adjust flavor with salt, honey, and/or lemon until just right.

In a large mixing bowl, place the torn kale. Pour 1/3 of the dressing into the bowl and begin to work the dressing into the kale with your hands. Add the fennel, carrots, 1/2 the flax seeds, 1/2 the sunflower seeds, and 1/2 the walnuts. Mix.

Add dressing as necessary so that everything is lightly coated. Taste. Sprinkle with Maldon salt and black pepper. Mix. Continue adding dressing and/or salt and pepper until the salad is seasoned and dressed to your liking. Scoop the mixture into a serving bowl and top with avocado and remaining flax seeds, sunflower seeds, and walnuts.