Kale Salad with Lemon Yogurt Dressing, Marcona Almonds, Avocado and Dried Cranberries
- In a medium bowl, whisk together yogurt, olive oil, lemon juice, vinegar, honey, lemon zest, salt and pepper until smooth.
- Toss dressing with kale and thoroughly mix, massaging into leaves. Allow to rest for 30 minutes.
- Toss in dried cranberries, half of the avocado and ¼ cup almonds. Mound into a large serving bowl and top with remaining avocado and ¼ cup almonds.
Recipe Courtesy of Executive Chef Mary Nolan, Bon Appétit
Photo Courtesy of Lisa Romerein