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Kale salad with agave lime dressing

Recipe by:Jason Hotchkiss
Encontro, San Diego


  • Agave lime dressing
    Juice of 1 lime
    1/2 cup extra virgin olive oil
    1 tbsp. apple cider vinegar
    1 tbsp. water
    1/2 tbsp. agave syrup
    1/2 tbsp. Dijon mustard
    1 tsp. kosher salt
    1/2 tsp. freshly ground black pepper

    1 medium red beet
    1 medium yellow beet
    Kosher salt
    4 cups baby kale
    1 Cara Cara orange, peeled and cut into a medium dice
    2 avocados, peeled, pitted and cut into 1/4-inch dice
    16 candied walnuts
    1/4 cup crumbled goat cheese


For dressing: Blend ingredients together in a blender until thick and creamy.

For salad: Preheat oven to 325 degrees. Remove tops from beets; trim and wash thoroughly. Place a layer of kosher salt in the bottom of a roasting pan and place beets on top of salt. Cover pan and roast for 45 minutes, until a knife easily penetrates a beet. Remove from oven and let cool to room temperature. Remove skins from beets and dice. Place beets and remaining ingredients in a large salad bowl with dressing and toss gently.

Califonia Bountiful