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Later, Please
October 2019

Italian Kale Chopped Salad



2 cups kale, chopped & stemmed
2 cups butter lettuce, chopped
2 cups frisée, chopped
1/2 cup pitted Gaeta olives, chopped
1/2 cup cucumber, cubbed
1/2 cup provolone, cubed
1/2 cup cooked garbanzo beans
1/2 cup Parmigiano-Reggiano, shredded
1 avocado, cubed

Honey-Mustard Dressing

6 tablespoons Dijon mustard
6 tablespoons honey
2 teaspoons apple cider vinegar
2 teaspoons Calabrian chiles
1/2 cup extra-virgin olive oil
Salt & black pepper


To assemble the salad: Place chopped ingredients in a large bowl and mix until well-combined.

To make the dressing: Mix mustard, honey, vinegar, and chile in a bowl. Slowly whisk in the olive oil, then season to taste with salt and pepper. Drizzle over salad ingredients. Toss to coat. 

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