Charred kale leaves change up the usual lettuce plan for salads. Radicchio, romaine, and Swiss chard are also good contenders for the grill.

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Grilled Kale with Spicy Avocado Dressing

Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Servings: 4

Ingredients

  • 1 bunch green kale (curly or dino)
  • 2 tablespoons olive oil
  • Salt and pepper for seasoning

Dressing

  • 1/4 cup raw cashews, soaked for at least 4 hours
  • 1/2 cup cilantro
  • 2 garlic cloves
  • 1 1/2 tablespoons jalapeño, diced
  • 1 avocado
  • 3 tablespoons lime juice
  • 3/4 cup water
  • 1/4 teaspoon salt

Instructions

  • Add all the dressing ingredients to a small blender or food processor and pulse until smooth, adding more water as needed, 1 tablespoon at a time. Cover and chill for an hour so the flavors can meld together.
  • Preheat grill to the highest setting. Drizzle kale with a tablespoon of olive oil and massage it into the leaves. Sprinkle with salt and pepper. Place kale pieces in a single layer on the grill and cook for 1–2 minutes, until charred, then flip over and cook for an additional minute.
  • Remove kale from the grill, tear the leaves from the stems, and toss them with the avocado dressing. Add in chickpeas, croutons, or any fresh veggies on hand.