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Parve
Easy
4-6 Servings
Allergens 
No Allergens specified
1 Hour
Diets
Turn this superfood leafy green into a salad that will blow your mind, filled with balanced textures and a flavor burst!
Superfoods are nutrient-rich foods considered to be especially beneficial for health and well-being, high in vitamins, minerals, antioxidants, and other essential nutrients that can help boost the immune system and improve overall health!
For more salad fun, watch New Leaf!
1 head of Tuscan kale, finely diced
2 Persian cucumbers, thinly sliced
1 sweet pepper (any color), thinly sliced
1/2 cup thinly sliced red onion
1 cup of diced, roasted carrots (baked for 30 minutes at 400 degrees Fahrenheit on baking sheet, coated in 1 to 2 tablespoons of Gefen Extra Virgin Olive Oil)
1 avocado, cubed
1/4 cup roasted and salted pepitas (as topping)
1 head garlic + 1/2 tablespoon Gefen Olive Oil, for roasting
2 additional tablespoons Gefen Olive Oil
1 tablespoon Tuscanini Balsamic Vinegar
1 teaspoon Gefen Honey (and more if you like it sweeter)
1 teaspoon Dijon mustard
2 tablespoons water
salt, to taste
pepper, to taste
1 container roasted garlic dip
3 tablespoons white wine vinegar
Preheat the oven to 400 degrees Fahrenheit.
Cut off the top of the head of garlic, exposing the top of the cloves. Coat the head of garlic with olive oil and wrap in tinfoil. Put the garlic in the preheated oven for 25 to 30 minutes or until the garlic is soft and tender. Once cooled, squeeze the roasted garlic cloves out of their skins.
Blend the roasted garlic cloves and remaining dressing ingredients until smooth. Use immediately or store in the fridge in a sealed container.
Massage kale with the dressing for two to three minutes about 30 to 40 minutes before serving.
Add other salad ingredients.
Toss before serving.
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