Ingredients
Scale
For the Dressing:
- 1/4 cup Friendly Farms Plain Nonfat Greek Yogurt
- 1 1/2 tablespoons Carlini Extra Virgin Olive Oil
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 1/2 tablespoon balsamic vinegar
- 1 teaspoon SimplyNature Organic Wildflower Honey
- 1/2 teaspoon Stonemill Essentials Iodized Table Salt
- 1/8 teaspoon ground Stonemill Essentials Peppercorn Grinder
For the Salad:
- 8 cups SimplyNature Organic Kale
- 1/2 cup SimplyNature Freeze Dried Strawberries
- 1 ripe avocado, pitted, peeled and cut into 3/4-inch pieces, divided
- 1/4 cup roughly chopped Southern Grove unsalted almonds, divided
Instructions
For the Dressing:
- In a medium bowl, whisk together yogurt, olive oil, lemon juice, lemon zest, vinegar, honey, salt and pepper until smooth.
For the Salad:
- Toss dressing with kale and thoroughly mix, massaging into leaves. Allow to rest for 30 minutes.
- Toss in freeze dried strawberries, half of the avocado and 2 tablespoons almonds. Mound into a medium serving bowl and top with remaining avocado and almonds.
Notes
Recipe inspired by Chef Mary Nolan, Bon Appetit. Printed with permission from ALDI.