1 large bunch curly kale, rinsed, stemmed and chopped
2 avocadoes, diced
1 cup sunflower seeds
1 tsp coriander seeds
1 cup fresh carrot juice
½ medium shallot
1/8 cup champagne vinegar
¼ cup olive oil
¼ cup chopped fresh cilantro
sea salt/black pepper to taste
(makes about ½ cup of dressing, lasts 2 weeks in fridge)
Toasting the coriander seeds. Set a small pot on medium heat. Add the coriander seeds. Toast the seeds, tossing them around in the pot frequently, until the smell of the coriander releases itself, about 5 minutes.
Reducing the carrot juice. Pour in the carrot juice and the shallot. Cook until the carrot juice is reduced down to about 1/4 cup, about 15 to 20 minutes. Add the champagne vinegar to the carrot juice and give it a stir.
Finishing the vinaigrette. Pour the liquid in the pot into a blender. Blend on medium speed. Slowly, drizzle in the olive oil until the oil is fully incorporated into the dressing, about 2 minutes. Add the cilantro and blend until it’s mixed into the dressing. Season with salt and pepper to taste.
Place kale, and sunflower seeds in large bowl. Add dressing to salad, gently massage into kale with hands. This will soften it almost immediately. Add avocado and sunflower seeds. Gently toss and serve. Excellent over quinoa!
Recipe adapted from Nourishing Meals Cookbook and the Gluten-Free Girl Recipe Blog, both frequently consulted in our kitchen.