Kale Power Salad with Lemon Cilantro Vinaigrette

Makes 6 to 8 servings

For the lemon cilantro vinaigrette:
3/4 cup extra virgin olive oil
1/3 cup lemon juice (1 to 2 large lemons—it will depend on how large and how juicy the lemons are!)
2 tablespoons apple cider vinegar
4 teaspoons honey
1/2 medium Hass avocado (about 3 ounces, after pit and skin have been removed), cut into chunks
1 tablespoon finely grated lemon zest
1/2 teaspoon fine grain sea salt
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground mustard powder
1/4 teaspoon red pepper flakes
1/2 bunch cilantro (about 1 ounce), coarsely chopped

For the kale power salad:
1 1/2 large bunches kale, stalks removed and discarded, and leaves thinly sliced (I especially love lacinato kale)
1 1/2 cups halved grape tomatoes
2 avocados, cubed
1/2 cup dried cherries (or cranberries)
1/4 cup toasted sliced almonds
1/4 cup roasted sunflower seeds (or pepitas)

1. Make the lemon cilantro vinaigrette: If using an immersion blender, place all of the ingredients in the order listed, except for the cilantro, in the bottom of an immersion blender cup. Place the head of the immersion blender at the bottom of the cup and switch it on. When everything has blended together fairly well, slowly tilt and lift the head of the immersion blender until all of the olive oil is emulsified. Add the cilantro and pulse the immersion blender until it is mixed throughout the dressing. If using a blender, place all of the ingredients, except for the olive oil and cilantro, into a blender and blend until well combined. With the blender running, pour the olive oil through the lid opening slowly, until it is emulsified. Add the cilantro and pulse the mixture a couple of times until it is mixed throughout the dressing. The finished dressing should be thick and creamy.

2. Make the kale power salad: Place the kale in a large bowl and add about 1/4 cup of the dressing. Massage the dressing into the kale until the kale starts to soften and wilt, about 2 to 3 minutes.

3. In a separate bowl, toss the tomatoes, avocados, and cherries with a few tablespoons of the remaining dressing, then add it to the kale. Sprinkle the salad with the sliced almonds and sunflower seeds and any of the dressing remaining in the bowl from the tomato mixture. Toss again. Add additional dressing as needed, toss again, then serve. The dressing makes extra so that you can make the salad again, or use it as a delicious veggie dip!