KALE SALAD WITH APRICOTS, AVOCADO, AND PECORINO CHEESE

Kale Salad with Apricots, Avocado and Pecorino Cheese Recipe

Ingredients

• 2 bunches of Kale, stemmed and roughly chopped into bite-sized pieces

• 2 medium carrots, grated

• 3/4 cup apricots, chopped into bit size pieces

• 1 cup of cooked beans (cannellini or pinto beans)

• 1/2 cup raw almonds

• 2 Tbsp mint, finely chopped in chiffonade

• 3 Tbs pecorino, or parmesan cheese, shaved

• 1 Tbs extra virgin olive oil

• 4 Tbs red wine vinegar

• 1 avocado

• salt and pepper

Equipment

• Chef’s knife

• Mixing bowl

• Medium pot

• Cutting board

• Grater

Directions

1. Blanch (boil) the kale and carrots in a medium pot of boiling salted water for 1 min and spread on a cooling rack on top of a tray for 2 minutes. When cool, 2-3 minutes, add them in a medium-sized mixing bowl.

2. In a mixing bowl, add the apricots, kale and beans. Add the vinegar and toss well for a couple of minutes. Add the olive oil and use your fingers to toss and rub everything together. Transfer the salad to a serving bowl.

3. Just before serving, slice the avocado into cubes and spoon them over the salad. Add the almonds and cheese and serve.