Yield- 1 1/2 Cups
Prep Time- 10 Minutes
Kale and Garlic Scape Vinaigrette
Kale - 1 Cup, cleaned and chopped
Garlic Scapes -2
Avocado Oil (Olive Oil also works) - Cup
Water - 1/2 cup
Kosher Salt -1 tsp
Honey- 3 tsp
Dijon Mustard- 3 tsp
Rice Wine Vinegar- 1/4 cup
Place all the ingredients minus the avocado oil into a blender and blend until smooth. Slowly add in the avocado oil to the mixture so that it emulsifies and becomes smooth and creamy.
Arrange spring mix in a bowl and add your favorite spring vegetables. Cherry tomatoes, cucumber, bell pepper, broccoli, carrots, green onion are all excellent options. You can also add your favorite nuts, sunflower seeds, toasted pepitas...
Drizzle lightly the kale vinaigrette and lightly toss to coat the lettuce.
Garnish with feta cheese and freshly cracked black pepper. Enjoy!