Lemony Kale Salad with Chipotle Chorizo

A zesty and tangy kale salad with a kick from our BE Hive Chipotle Chorizo and balanced by cool, creamy avocado. Perfect for this warmer weather coming to us.

SERVING: 2 - 3

PREP/COOK TIME: 30 mins

ALLERGENS: Soy & Wheat

INGREDIENTS: 

1 Half of a pack of BE Hive chorizo
4 TBS olive oil, divided
1 lemon, zest and juice 
1 T White wine vinegar
2 gloves of garlic, minced or processed through microplane

1 Avocado
2 Qts kale 
½ C chopped Cilantro
2 TB vegan parm
¼ c of roasted macadamia nuts, pistachios or sunflower seeds
Salt & Pepper 

INSTRUCTIONS:

To make the Chorizo Dressing:

In a small sauce pan or saute pan, heat 1 TB of olive oil on medium. Add half a pack of BE Hive Chipotle chorizo and sautee until browned, about 4 mins. 

In a small mixing bowl, add the zest of one lemon, the juice of half of that lemon, 1 T white vinegar, 2 gloves of garlic, and another 2 TB of olive oil. 

Add your cooked chorizo to the bowl and stir to combine. 

To plate: 

In a large mixing bowl, add your kale. Top with 1 more TB olive oil and the juice from the other half of the lemon, and a pinch of salt & pepper. If using baby kale, you can simply toss the salad. If using hearty mature kale, massage this into the kale aggressively to tenderize the greens. 

Open your avocado, slice and place on the plate. On top of that add your tossed kale. Next spoon your BE Hive Chipotle Chorizo onto the kale, top with the chopped cilantro, sprinkle with vegan parm, toasted nuts of choice and enjoy! 

Time to build!

Plate your salad: