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** Photography by Tanya Pilgrim Ingredients For the Salad: 1 Bunch Curly Kale, stems removed and very finely chopped 1 Teaspoon Avocado Oil 1 Avocado, chopped 1 Jalapeo, thinly sliced, seeds removed Cup Pine Nuts Cup Panko Breadcrumbs Cup Parmigiano Cheese, finely grated 1 Lemon, zested For the Dressing: Cup Avocado Oil Cup Honey 1 Lemon, juiced 4 Slices Jalapeo, seeds removed 1 Teaspoon Dijon Mustard 2 Cloves Garlic 1 Teaspoon Kosher Salt Teaspoon Ground Black Pepper Instructions To make this salad, start by preparing the kale
troubleshooting tips too acidic if your dressing is too tart or acidic, you can add more honey or salt to help balance things out
Appearance may vary slightly depending on screen settings, lighting conditions, and production runs
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