Spigarello Salad Recipe

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Spigarello Salad

Yield: 4

Author: Kali Star

Prep time: 15 MinTotal time: 15 Min

Ingredients

• 2 bunches of Spigarello
• 1 avocado
• juice of 1 lemon
• 1/4 cup olive oil
• 2 cloves garlic
• Celtic Sea Salt
• Red Chili Flakes
• Parmesan or nutritional yeast

Instructions

1. Chop Spigarello (from County Line Harvest) into large bite size pieces. No need to remove the stems, just discard the bottom stems or save them to make broth. Wash and dry the leaves.
2. 2. Put the clean leaves into a salad bowl. Pour the olive oil over the top, and sprinkle salt. Massage the leaves.
3. 3. Add an avocado and massage it all over the leaves. This gets messy, but tastes great. Smash and dice garlic in tiny pieces. Pour the lemon juice and garlic into the salad and toss.
4. 4. Add parmesan cheese and chili flakes, toss, and add a little more on top.

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