KALE and AVOCADO SALAD with WILD RICE, GRAPES, and TOASTED SEEDS

SERVES 2 TO 3

For more than twenty-five years, the kale and avocado pairing has been one of my go-to combos. Some version of this dish has been served all over the world at every restaurant I have opened. It’s now in almost every Whole Foods Market salad bar. It’s just a slam dunk. The creamy fat in the avocado mellows out any bitterness in the greens, grapes add sweetness, lemons add acid, onions bring some sharpness, and rice and seeds give it nutty, earthy umami. Add ginger and cilantro if you like. Just keep in mind that kale, avocado, lemon, and salt are the foundation. From there, you can play around with whatever salad ingredients you like. —CHAD

1 bunch kale (any type), stemmed and shredded fine (4 cups)

1½ cups cooked wild rice

½ cup small-diced red or yellow bell pepper

1 lemon, juiced

2 tablespoons flax oil or extra-virgin olive oil, optional

2 tablespoons thinly sliced green onions

½ teaspoon sea salt

1½ avocados, pitted, peeled, and diced

¼ cup halved small seedless grapes

¼ cup hemp, sesame, and/or sunflower seeds, dry toasted

Grab a nice big mixing bowl, and toss in the kale, rice, bell pepper, lemon juice, oil (if using), green onions, salt, and avocado. If using oil, you can gently fold everything together. If you skip the oil, get some fat from the avocado by creaming it gently with your hands, massaging the avocado onto the greens. Fold in most of the grapes and toasted seeds, but save some for garnish.

Place on plates or in bowls and garnish with the reserved grapes and toasted seeds.