INGREDIENTS
1 avocado, pit removed and peeled
3 Tbsp. lemon juice, divided
1 Tbsp. vinegar-based hot sauce (like Tabasco or Cholula)
¼ cup olive oil
¼ tsp. kosher salt, divided Freshly ground black pepper to taste
5 cups chopped lacinato kale, stems removed (about 1 bunch)
1 cup cherry tomatoes, halved
PREPARATION
• In the bowl of a food processor or blender, puree the avocado, 2 tablespoons lemon juice and the hot sauce until combined. Add 1/8 teaspoon salt and with the machine running, pour in the olive oil until smooth, adding a few tablespoons of water as needed to reach a thick but pourable consistency. Set aside.
• Place the kale in a large serving bowl and sprinkle with the remaining 1/8 teaspoon salt, a few grinds of black pepper and the remaining 1 tablespoon lemon juice. Use clean hands to massage the leaves 2 to 3 minutes, until the kale is slightly darker green and feels softer.
• Pour the dressing over the salad and toss to coat. Add the cherry tomatoes and serve.
This article appears in February 2015.