Spring has arrived which means it’s time to dust off the BBQ and start grilling all things. The grill is an easy way to transform your kale from soft and leafy to crisp and charred. Once grilled to the perfect level of crunchiness, toss it with a creamy and robust dressing made from our Roasted Garlic Avocado Oil Mayo. This dish is hearty enough to stand on its own or works well as a side for your favorite chicken or beef skewers.
Grilled Kale with Roasted Garlic Dressing and Toasted Hazelnuts
Ingredients
Roasted Garlic Dressing
- 1/3 cup Chosen Foods Roasted Garlic Avocado Oil Mayo
- 3 tbsp lemon juice
- ½ tsp honey
- Kosher salt
- Freshly ground black pepper
Roasted Garlic Breadcrumbs + Toasted Hazelnuts
- 2 tbsp Chosen Foods Roasted Garlic Avocado Oil Mayo
- 1 tbsp Chosen Foods 100% Pure Avocado Oil
- 2 cups sourdough or whole grain bread cubes
- ½ tsp salt
- 1 tsp red chili pepper flakes
- ½ cup hazelnuts
Salad
- 2 leaves bunches red kale thick ribs removed, intact, Russian kale
- ½ red onion cut into quartered wedges
- 2 tsp Chosen Foods 100% Pure Avocado Oil
- Salt
- Freshly ground black pepper
Instructions
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Preheat a gas grill to high, or heat a grill pan over high heat.
To make the dressing
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In a small bowl, combine the mayo, lemon juice, honey, and season with salt and black pepper. Set aside and make the remaining parts to the salad.
To make the toppings
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Combine the roasted garlic mayonnaise and avocado oil in medium sized mixing bowl. Add the bread cubes, season with salt, and toss to evenly coat in the mayo mixture. Add the bread to a frying pan or skillet, add cook over medium heat until toasted and golden on all sides. Sprinkle in the chili pepper flakes and remove from the pan and immediately and set aside to cool and dry out, about 10 minutes.
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Return to the same pan and add the hazelnuts. Toast over medium heat until fragrant, about 7 minutes. Let cool, and coarsely chop. Place the toasted bread in a plastic bag and use a heavy bottomed object to coarsely crush into crumbs. Set aside until serving.
To make the salad
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In a large bowl, toss the kale and the onion wedges with 2 tsp of the avocado oil and season with salt and pepper. Put the kale and the onions on the grill (or on the pan) and cook, turning once, until lightly charred on the edges on both sides. Place the kale on a cooler side of the grill until slightly wilted, stacking the leaves on top of each other, about 2 minutes.
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Let the onions grill until almost cooked through. Transfer the leaves and onions to a serving bowl or platter and drizzle with the dressing. Top the salad with the breadcrumbs and scatter with the crushed hazelnuts. Season with salt and black pepper and serve warm.