The Food Group

One of the videos from a series of shorts I made for the Oakland-based blog "The Dabblist."
Accompanying blog post:

Grilled Apricot Kale Salad:
1 bunch kale
Fresh apricots (I used about 5)
1/2 c. slivered almonds
1 avocado, cut into little chunks

1/2 c. olive oil
1/4 c. apple cider vinegar
2 garlic cloves, minced
1 tbsp. honey
1 tsp. dijon mustard

Slice your apricots and place on grill for 3-4 mins until lightly caramelized, but not mushy. De-stem your kale, and slice into thin ribbons. Drizzle kale ribbons with olive oil and massage for 5 minutes, being sure to rub the thicker parts between two fingers to soften. Let kale sit for 5-10 mins to soften a bit more. Add in avocado, almonds, and apricots. Make your dressing be combining all ingredients and stirring vigorously before adding to the salad. Toss and enjoy!


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