One of the latest assignments for my Plant Based Rouxbe course focused on kale. We learned about the different ways to wilt raw kale for salads. One of the suggestions for our wilted leftovers was a kale, radish and avocado salad.
Often times I find that some dishes are too salty for me, so I skipped it here. For this salad, Rouxbe also had a tasty recipe for a sesame, sunflower seed and spice topping. The cucumber cup looks really pretty and wasn't too difficult to put together...though there may or may not have been mild cussing involved.