Chef Benny Doro

Kale, Goat Cheese and beet salad

On 22/11/2012 (Thursday) at 8:51 pm by Benny.
Tiny Url for this recipe → https://tinyurl.com/29esdnnt

Save to RecipeBox

Details

• Prep Time:
  10 min
• Ready Time:
  10 min

Ingredients

• 4 cups organic washed kale
• 1/4 cup slivered skin on toasted almonds and 1/4 cup quinoa
• 2 oz goat cheese
• 1/2 avacado cut into cubes
• 3 small cooked beets skin off and chilled
• one quater of an apple peeled and cut into cubes

Dressing

• 1/3 cup olive oil
• tablespoon lemon juice
• tablespoon honey
• pinch of five spice powder optional
• pinch of kosher salt and pepper

Directions

Start by making the dressing combine all the ingredients and adjust to your taste. I like mine fairly sweet but you can adjust it anyway you like.

Now take your kale leaves and cut them into roughly a 2 inch square something that will go nice on your fork. Take a couple tablespoons of the dressing and put it around the outside of a bowl. Now push the kale leaves into the dressing and when it looks like they are all coated using your hands message the dressing into the leaves making sure every bit it covered. This will give the leaves a great color and also help soften them a little. you can even leave them overnight in the fridge and they will be even better.

To finish crumble the goat cheese into the kale, cut the beets into rough cuts , add the apple and quinoa  and gently toss. Finish with the avocado and toasted almonds on top and maybe a little more drizzle of the dressing.

That's it power lunch I would call it!

Enjoy!

Benny