Soups, Salads, and Sauces

Massaged Avocado Salad – my FAV!

a glass bowl filled with greens, avocado, and edible flowers
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Massaged Avocado Kale Salad

Yield: 4-5 people



• 2 bunches curly red kale
• 2 whole avocados
• 1/2 cup toasted pecans, chopped into large chunks
• 1/2 cup blueberries or other seasonal fruit
• 1/2 cup slivered sundried tomatoes
• 1/2 cup crumbled soft goat cheese


• 1  T dijon
• 2 T red wine vinegar
• Juice of 1/2 lemon
• 1 /2 T maple syrup
• 1/2 tsp garlic powder or grated clove of fresh garlic
• A few shakes of cayenne powder
• Sea salt and freshly ground black pepper to taste
• 1/4 cup olive oil 


1. Tear kale into bite-sized pieces off of stems and put into large salad bowl.
2. Slice avocado in half, remove pit and scoop out flesh into kale.
3. Use clean hands to squeeze avocado and massage into kale until kale is coated with avocado cream.
4. Sprinkle pecans, blueberries, sundried tomatoes, and goat cheese on top.
5. Prepare vinaigrette: Mix all ingredients, minus the olive oil, together with a fork until well combined.
6. Taste, see if more salt, pepper, lemon juice or maple syrup is needed to your liking.
7. Add olive oil and stir vigorously until well incorporated. Taste again.
9. Pour on salad, toss and enjoy!

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Meet Chef
Anja Lee

  • Founder of Anja Lee & Company, Anja Lee Catering and Silicon Chef (our company arm of Team-Building Cooking Competitions)
  • Food Network's Supermarket Stakeout CHAMPION! Season 4, Episode 13
  • Competitor in the Food Network's Cutthroat Kitchen
  • Chef for the Golden State Warriors & Cleveland Cavaliers
  • Cookbook author of 2 Cookbooks
  • World traveling culinary artist and master cooking & wine tasting instructor

Anja brings an appreciation for great food and cooking that will keep your team entertained from beginning to end!

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