Kale Salad with Balsamic glazed shallots and smashed avocado

Serves: XX
Prep Time: XX minutes
Cook Time: XX minutes


  • 2 cups sliced shallots
  • 2 tablespoons balsamic vinegar
  • 1/2 bunch lacinato kale, stems removed and thinly chopped
  • 2 tablespoons evoo
  • 1 ripe avocado
  • fine grain sea salt


Preheat oven to 375 F. On a parchment lined baking sheet lay out the sliced shallots and toss with balsamic vinegar and 1 tablespoon of evoo. Roast for 15 minutes or until caramelized. Set aside to cool . In a large mixing bowl, toss the chopped kale with 1 tablespoon evoo, sea salt to taste, and smashed avocado. Top with balsamic glazed shallots.