Kale Avocado Salad is a beautiful winter dish. They are a great combination... Add challah croutons and it's downright heavenly! This salad tastes simultaneously fresh and filling (with the option of farro) and is ready in 5 minutes.
Cut the avocado into cubes and add to a bowl. Roast 2 cups of challah cubes after tossing them in olive oil and thyme - until lightly browned (.
While the croutons are baking, slice 1 large garlic bulb thinly, add 3 tablespoons of buttermilk, 1 tbs of whole grain mustard, salt and pepper as well as one egg yolk and 1/3-1/2 of olive oil. Whip the dressing until nicely combined.
Add the croutons to the avocado and add about ten stalks of kale or 3-4 cups. Toss with the dressing.
If you want some more bite to it, you can add precooked farro.