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Le Chaudron recipe
Salade choux kale avocat citron
Kale, avocado and lemon salad
⏱ 15 minServes 2Easy300 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
150 g (5 oz)kale
1avocado
100 g (3½ oz)cherry tomatoes
30 g (1 oz)dried cranberries
20 gsliced almonds
2 tbspolive oil
2 tbsplemon juice
1 tsphoney
1 pinchfleur de sel (flaky sea salt)
- 150 g (5 oz) kale
- 1 avocado
- 100 g (3½ oz) cherry tomatoes
- 30 g (1 oz) dried cranberries
- 20 g sliced almonds
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp honey
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Strip the kale leaves off the tough stems (discard the stems). Wash and dry well.
- Roughly chop the kale into 3–4 cm (1½ in) pieces.
- Put the kale in a large bowl with 1 tablespoon lemon juice and a pinch of flaky salt.
- Massage the kale firmly with your hands for 1 minute until softer and glossy.
- Toast the sliced almonds in a dry skillet for 2 minutes, stirring often, until golden.
- Halve and pit the avocado, scoop out the flesh and cut into thick slices.
- Halve the cherry tomatoes and add them to the kale with the dried cranberries and avocado.
- Whisk the olive oil, remaining lemon juice and honey, pour over the salad, sprinkle with the almonds and serve.
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