This summery and fresh kale salad makes a healthy and beautiful side dish. It's full of fresh mint, parsley, cherries and cauliflower rice, and dressed with a simple lemon ginger vinaigrette.
Warm avocado oil in a skillet over medium-high heat. Add the frozen cauliflower rice and stir. Then, reduce heat to medium, cover and let cook for 7 minutes, stirring occasionally. After 7 minutes, remove the lid and reduce heat to medium-low. Season to taste with sea salt and black pepper, and continue to cook for 4-5 minutes, stirring occasionally. Set aside to cool.
Heat a small skillet over medium-high heat. Add the slivered almonds and stir frequently for 4-5 mintues or until toasted. Set aside to cool.
Add chopped kale to a large bowl. Sprinkle on the 1/2 tsp sea salt and add a drizzle of extra virgin olive oil. Then, massage with hands for 2-3 minutes to soften and flavor the kale.
Next, add the parsley, mint, green onions, cherries, cooked cauliflower rice and toasted almonds. Pour in the dressing (instructions below) and toss to coat. Taste and adjust flavor, as desired
In a small mixing bowl, whisk together all the dressing ingredients. Taste and adjust flavor, as desired.