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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.
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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.
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Wash the berries and let drain. Pat dry if needed.
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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!
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Toss the pasta, kale and the other greens (lettuce or spinach) together and place in a large serving bowl.
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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.
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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.