Kale Salad with Avocado, Roasted Bell Peppers and Parmesan
A delicious and healthy mix of bitter-y kale, nutty avocado, sweet roasted peppers, tomatoes and parmesan tossed with a delicate walnut oil vinaigrette.
Equipment
- 1 roasting tray or air fryer
- 1 large bowl
- 1 Serving plate
Ingredients
- 300 g kale
- A handful of cherry tomatoes halved
- 1 avocado sliced lengthwise
- 6-8 baby bell peppers
- Grated parmesan cheese
- Roasted walnuts for garnish optional
For the vinaigrette:
- 4 tbsp walnut oil unrefined
- 1 tbsp balsamic or red wine vinegar
- 1/2 tsp honey mustard
- 1/4 tsp rock salt
Instructions
- Remove the stems and seeds of the bell peppers. Drizzle with olive oil and season with some rock salt.
- Roast in the oven or air fryer at 210C for 15 minutes.
- Let cool and peel, then cut into halves or quarters.
- Make the vinaigrette by whisking together 4 tbsp of walnut oil, 1 tbsp of vinegar, 1/2 tsp of honey mustard and 1/4 rock salt.
- Thoroughly wash the kale leaves and pat dry.
- Place them into a large bowl and add 3/4 of the vinaigrette.
- Gently massage the leaves until they've softened and shrunk.
- Add tomatoes, sliced bell peppers and mix to combine. Transfer to a serving plate.
- Tuck in avocado wedges, scatter over some toasted walnuts and a table spoon of parmesan.
- Season with the remaining dressing and/or a few drops of the walnut oil itself.
Notes
- If you have za'atar seasoning, mix a tea spoon into some walnut oil and brush the avocado wedges with the mixture before tucking them into the salad.