Kale & avocado salad from Saveur: The New Classics Cookbook: More Than 1,000 of the World's Best Recipes for Today's Kitchen by James Oseland and Saveur Magazine

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Notes about this recipe

  • GiselleMarie on May 10, 2020

    This is a wonderful-tasting and a wonderfully basic salad! It’s made from ingredients I always have on hand but it’s so good that it seems like something special. I used organic sunflower kernels in place of hemp seeds because that’s what I had in my cupboard, and I served them on the side because my husband isn’t fond of anything “seedy,” but in my opinion, the sunflower seeds add another delicious dimension to this dish. We had leftover Chinese food for dinner tonight but we needed another vegetable. I thought the citrus-soy sauce dressing would go well with the ginger and oyster sauce flavors in our takeout food, and it did! Honestly, I can’t think of anything this salad wouldn’t complement.

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