Grilled Kale Salad With Avocado, Lemon & Parmesan

Ingredients

• Kale

  Raw

  200g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Lemons

  Raw, without peel

  1 fruit, small or 58g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Pecans

  Nuts

  ½ cup, halves or 50g

• Parmesan cheese

  Grated

  ½ cup or 50g

• Garlic powder

  Spices

  1 tsp or 3g

Directions

1. Heat grill to medium.
2. Wash kale leaves and pat dry with a towel. Slice avocado and lemon in half.
3. In a large bowl, toss kale leaves with about 2 Tbsp of olive oil (enough to coat) and salt (as desired).
4. Place avocado and lemon face-down on the grill and leave them there while you add the kale. Grill pieces of kale 1-2 minutes each side, keeping an eye on them to avoid burning. You want them slightly soft and browned (a little crisp is totally ok/recommended)! Work in batches as needed.
5. Remove kale, avocado, and lemon from grill and set aside on a plate. Let cool.
6. Meanwhile, heat pan on the stove over medium. Toast pecans for about 5 minutes (stirring frequently), or until they are lightly browned and fragrant. Remove from heat and set aside.
7. Once kale is cool to touch, tear leaves off of hard stems. Add smaller pieces of kale leaves to a serving platter or bowl. Slice avocado and add to salad, along with 1/4 cup olive oil, toasted pecans, freshly grated parmesan, garlic powder, and extra salt + pepper (as desired). Squeeze lemon juice over top, toss well, and enjoy!
8. Recipe by: Carrie Walder (source: https://www.walderwellness.com/grilled-kale-salad-avocado-lemon-parmesan/)

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