Chopped Kale Salad

In my previous recipe, I told you about the time I saw myself from behind in the mirror and subsequently suffered an identity crisis. I committed to eating more salads, and less pasta. But I am also trying this new thing called Pilates…I don’t know if you’ve ever heard of it, but Hilary Duff did it after she had that Canadian perv’s baby and she looks amazing. Since doing it, I have begun to notice so many positive changes such as being able to look down upon those who are less active than me and buying cute outfits from Lululemon. Which is really the reason why any of us exercises, right? What…no? Just me? Okay, fine.

So this Saturday, post Pilates, I made a gorgeous chopped salad that I’d love to share with you. It gets loads of crunchiness from the hazelnuts, apples and radishes but the creaminess of the avocado is what really makes it feel decadent.

What You Need:

1 bunch of black kale

1 head of radicchio

1 head of endive

1 cup of hazelnuts

1 honey crisp apple, cut into matchsticks

4 radishes, cut into match sticks

1 ripe avocado

For the Dressing:

1/2 cup of olive oil

The juice of 1 lemon

1/2 shallot, minced

1 garlic clove, minced

Salt and pepper to taste

What you need To Do:

1. Preheat the oven to 350 degrees. Toast the hazelnuts for 10 minutes, tossing frequently. Once removed from the oven, gather the nuts in a clean tea towel and rub them vigorously to remove the skins.

2. Chop the kale, radicchio, and endive into bite sized pieces and place in a bowl with the apple and radishes, already cut into match sticks.

3. Combine the dressing ingredients with a whisk. Pour over the salad mixture and toss.

4. Once the salad is combines, roughly chop the hazelnuts and sprinkle over top. Slice the avocado thinly, and layer, decoratively.

Note: This recipe has been adapted from this one I saw on Epicurious. I have eliminated the cheese, and Brussels sprouts and have added avocado, radicchio, and endive.

Serve with a crusty loaf of bread and a glass of cold white wine. Enjoy!

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