Ingredients:

  • 1 bunch (6 oz / 170g) Lacinato or curly kale, stems removed and finely chopped
  • 1 tbsp (15ml) Extra virgin olive oil
  • 1 tbsp (15ml) Freshly squeezed lemon juice
  • 3 tbsp (45ml) Extra virgin olive oil
  • 2 tbsp (30ml) Fresh lemon juice
  • 1 tsp (5g) Dijon mustard
  • 1 tsp (5ml) Maple syrup or honey
  • ½ tsp (3g) Sea salt
  • ¼ tsp (1g) Cracked black pepper
  • 1 medium (150g) Ripe avocado, diced
  • ¼ cup (30g) Sliced almonds, toasted
  • ¼ cup (35g) Feta cheese, crumbled

Instructions:

  1. Place the chopped kale in a large mixing bowl. Drizzle with 1 tbsp of olive oil and 1 tbsp of lemon juice. Using clean hands, squeeze and rub the leaves vigorously for 2-3 minutes until the volume shrinks and the texture becomes velvety.
  2. In a small jar or bowl, combine the remaining 3 tbsp olive oil, 2 tbsp lemon juice, Dijon mustard, maple syrup, salt, and pepper. Shake or whisk vigorously until the dressing is thick and emulsified.
  3. Pour the dressing over the massaged kale and toss thoroughly to coat.
  4. Gently fold in the diced avocado, toasted almonds, and crumbled feta cheese.