Kale Feta Salad on Crispy Bagel Rounds

 

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• Cooking and Prep: 30 m
• Serves: 12
• Contains:

This is a very forgiving recipe. Mix and match ingredients to your taste!   Yields 24 bagel rounds.

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Ingredients (16)

Bagel Rounds

• 8 bagels of your choice

• butter

• salt, to taste

• everything spice, to taste

• 2 avocados, sliced

• roasted salted sunflower seeds, for garnishing

Salad

• shredded kale

• feta cheese, crumbled

• thinly sliced red onion

• yellow cherry tomatoes, sliced into rounds

Dressing

• 1/4 cup canola oil (can sub some with Bartenura Olive Oil)

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  Bartenura Olive Oil

• 1/8 cup apple cider vinegar

• 1 tablespoon  Gefen Honey

  X

  

  Gefen Pure Honey

• 1/2 tablespoon  Haddar Dijon Mustard

  X

  

  Haddar Creamy Dijon Mustard

• 1 teaspoon salt

• sprinkle of pepper

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Start Cooking

Prepare the Bagel Rounds

1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

2. Slice bagel into three parts horizontally.  Brush with butter and sprinkle with salt and everything spice. Bake for 15 minutes, until toasted.

Note:

If making this parve, use cooking spray instead of butter. 

To Serve

1. Combine all salad ingredients. In a separate bowl or container, combine dressing ingredients. Dress salad lightly.

2. Place thinly sliced avocado on bagel. Top with salad. Top with sunflower seeds.

Variation:

If you want to omit the feta and make it fleishig, you can add in crispy pastrami or beef fry instead.

Credits

Photography: Hudi Greenberger

Food Styling: Janine Kalesis