Charred Cavolo Nero Salad
Super savory and colorful salad for even the pickiest eater!
4 tablespoons olive oil, divided
1/2 cup of toasted pumpkin seeds with smoke paprika
1/3 cup of crema, sour cream or crème fraiche
Fresh lime juice to taste juice
1/2 teaspoon kosher salt, plus more
Freshly ground black pepper
3 large bunches Cavolo Nero kale, ribs and stems removed (we used both Cavolo Nero and curly kale)
3 radishes, trimmed, very thinly sliced
1/2 of avocado, skin removed and cut into cubes
Combine crema and lime juice in a small bowl. Gradually add the 2 tbs. of olive oil, whisking until combined. Season dressing with salt and pepper.
Prepare a grill for medium-high heat. Toss kale with remaining ½ tsp. kosher salt and remaining 2 tbsp. oil in a large bowl to coat; massage leaves to soften. Working in batches, grill kale, turning often, until nicely charred and slightly wilted, about 2 minutes per batch. Transfer back to bowl as done and let cool slightly. Add avocados, the pumpkin seeds and radish and toss to combine. Drizzle with dressing; toss again.