This recipe is insprired by one of my favorite salads at Eureka in Santa Barbara. It is called the Santa Barbara Kale Salad and it’s simply perfection! Perfectly massaged kale with a creamy, zesty, lemon garlic dressing that is purely addictive...hence why I had to go home and recreate it...and if you add chicken, it's the perfect meal! I hope you enjoy it as much as I do!!
- 1/4 Cup Almond Milk
- 1/3 Cup Olive Oil
- 1 Cup White Balsamic Vinegar
- 2 Lemons
- 3 Cloves Garlic
- 2 Avocados
- Salt and pepper to taste
Step 1: Slice lemons and avocados
Step 2: Measure and pour vinegar and oil, scoop out the meat of the avocado, and peal the skin from the garlic cloves
Step 3: Add the juice of the 2 lemons, and almond milk
Step 4: Using an emulsion blender, blend. + salt and pepper to taste
The salad pictured has:
- sautéed chicken with garlic
- almond slices.
Sprinkling with a dash of shaved parmesan makes for a complete well-rounded dish!
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