Kale, Roasted Shiitakes, Avocado Salad with Lemon-Chili Vinaigrette

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There are tons of variations of kale salads so please just use this as an ingredient guide! The real star here are the roasted shiitakes which taste like little nuggets of joy (or bacon if that’s your persuasion). The lemon-chili vinaigrette has just the right kick and the avocado is the gentle touch that pulls it all together.

-Molly Neuman/Education Committee

Kale, Roasted Shiitakes, Avocado Salad with Lemon-Chili Vinaigrette

Serves two as an entree salad or 4-6 as an accompaniment.

• 1/4 Pound shiitakes

• 1 large bunch Kale, rinsed, ribs removed and cut into thin strips

• 1 teaspoon chili powder

• 1 lemon- juiced

• 5 Tablespoons Olive Oil

• 1 teaspoon sea salt (more to taste if needed)

• 1 avocado, cubed.

  Pre-heat oven to 450. Remove stems from shiitakes, with a damp paper towel, wipe off any dirt from shiitake caps. Slice caps into thin strips. Toss in a bowl with 2 Tablespoons of olive oil. On a baking sheet, spread shiitakes out and roast for 10 minutes, then stir and roast for another 5 minutes or until crisp. Be careful not to burn. Remove from oven and sprinkle with 1/2 a teaspoon of salt.

In a small bowl, whisk together, chili, lemon, 3 Tablespoons of olive oil and 1/2 teaspoon of salt. Toss in a large bowl with the kale, making sure all of the leaves are well covered with the vinaigrette. Let sit for 10 minutes.

Add roasted shiitakes and avocado, taste, add more salt if needed and serve.

Photo from the Greene Hill Food Coop Fall Festival