How to make it

  • For the Roasted Kale Salad
  • Stem washed and dried kale leaves and place on a baking sheet lined with foil. Lightly drizzle with extra virgin olive oil then sprinkle with kosher salt and freshly cracked black pepper. Place in a preheated oven at 400 degrees F and cook for 3-5 minutes or until leaves become crispy on the edges then remove from oven and set aside.
  • Slice white part of fennel bulb into very thin layers and remove some of the leafy sprigs from the stems and set aside for garnish. Thinly slice the cucumber.
  • Layer the kale leaves on a plate or serving dish and layer the fennel bulb slices and cucumber, sprinkle with roasted almonds and crumbled feta cheese. Garnish with lemon zest and freshly ground black peper and kosher salt. Serve with Avocado Caesar Dressing.
  • For the Avocado Caesar Dressing
  • Place all ingredients in a food processor or [blender] and blend on high for one one half minutes.

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  • jena MN
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