Ingredients
Units
Scale
For the Salad:
- 2 heads of kale, shredded (you can also buy the pre-prepared bags of shedded kale)
- 1 package Trader Joe’s cauliflower gnocchi
- 2 Persian cucumbers, thinly sliced
- 2 avocados, sliced
- 1/2 cup roasted cashews
- 1/2 cup crumbled feta cheese
- 1 tablespoon chopped chives, or to taste
- Kosher salt and pepper
For the Mustard Vinaigrette Dressing:
- 1/4 cup shallots, very finely chopped
- 3 tablespoons champagne vinegar
- 1 tablespoon Dijon mustard
- 1/3 cup good-quality extra virgin olive oil
- Salt and pepper to taste
Instructions
To Make the Salad:
- Add the kale, cucumbers and cheese to a large bowl and set aside.
- Add a tablespoon of olive oil to a skillet and place over high heat.
- When the oil is hot, add the defrosted gnocchi to the pan and let it cook, undistrurbed for about 3 minutes. Flip and let them continue cooking until they are golden brown and crisp on the outside (they should still be soft on the inside).
- Remove from the heat and let cool before adding to the salad.
- While the gnocchi is cooking, make the dressing by whisking together the shallot, vinegar, mustard, oilive oil, and salt and pepper.
- Toss the salad in the dressing and top with the gnocchi, avocados, cheese, cashew and chives.
- Serve immediatly.
