Kale Salad with Creamy Herb Dressing
Kale Salad with Creamy Herb Dressing
Directions
- Add all salad components to a large bowl and toss with dressing until evenly coated.
- Divide salad evenly into four bowls and serve.
Ingredients
- 1 avocado(s), sliced
- 1 cup fennel, thinly shaved
- 8 oz kale, baby
- 1 cup orange(s), segments
- 1/4 cup pumpkin seeds, toasted
- 1 cup quinoa, cooked
Creamy Herb Dressing
Directions
- In a food processor, combine garlic, shallot, vinegar, mustard, salt, and pepper.
- Process until smooth, and slowly add oils in a steady stream.
- Add herbs and yogurt, and process until fully incorporated.
- Transfer to a sealable container and refrigerate until ready to serve.
Ingredients
- 2 tbsp vinegar, balsamic
- 1 tbsp dill, fresh, chopped
- 2 tsp minced garlic
- 2 tsp mustard, dijon
- 1/4 cup oil, grapeseed
- 2 tbsp oil, olive, extra virgin
- 1 tbsp oregano, fresh, chopped
- 1/4 cup parsley, fresh, chopped
- 1/2 tsp Black Pepper, ground
- 1/4 tsp salt, kosher
- 1 tbsp shallot(s), diced
- 1/4 cup Chobani® Whole Milk Plain Greek Yogurt
