1lbbowtie pasta, cooked al dente , cooled and tossed with olive oil or a bit of the dressing
8cupskale, about one bunch of Kale, chopped
1/2lemon juiced
1/4cupolive oil
sea salt
1large head red leaf lettuce or 16-20 cups of spinach
1pintblueberries
1pintraspberries
1pintstrawberries
celery, finely chop 2-3 stalks
1bunch green onion, chopped
¼cupred onion, chopped fine
avocado 1-2, chunked
dressing:
1/3cuporange juice
1heaping tablespoon frozen orange juice concentrate
1tablespoonschopped shallot
1/4teaspoonfresh grated ginger
1/2cupcanola oil
1/4cupwhite balsamic vinegar or cider vinegar
2-3tablespoonshoney
Salt and pepper
Instructions
Cook the pasta, for bowtie, I cook for about 10 minutes ( a minute less than package directions) in about two tablespoons of salt.Set aside to cool, or if making ahead, toss with a bit of the dressing (about 1/4 cup) or a couple of tablespoons of olive oil, place in ziplock bag and store in fridge for up to three days before serving.
Prepare the dressing by placing all dressing ingredients in a deep bowl or jar and whisking using an immersion blender. You may also use a blender. Set aside in refrigerator until ready to use.
Wash the berries and let drain. Pat dry if needed.
Wash and spin the kale dry. Chop into bite size pieces. Place in a large bowl. Juice the lemon and pour over the kale in the bowl. Drizzle the olive oil over the kale. Sprinkle with a bit of sea salt. Using hands, massage the kale for a few minutes until you can feel the kale breaking down. When you are finished, the kale should be about half the volume. You may also do this in a sealed ziplock bag, squeeze the air out first!
Toss the pasta, kale and the other greens (lettuce or spinach) together and place in a large serving bowl.
Sprinkle the remaining fruit, chopped celery, green and red onions on top of the greens in a serving bowl or platter. Add the chopped avocado just before serving. Drizzle with dressing.
Alternately, toss the greens, pasta and all of the other ingredients in a large bowl with about 1/2 of the dressing, reserving some of the fresh berries and the avocado. After tossing, place in serving bowl, top with additional fruit and avocado and drizzle with a little of the remaining dressing.