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Giving the dressing a long chill lets the flavors sing and also helps it reach the perfect consistency
Ingredients For the green goddess dressing 1/2 of an avocado, pitted 1 clove garlic 2 tablespoon champagne vinegar juice of 1 lime juice of 1 lemon 1/2 cup + 2 tablespoons plain Greek yogurt (I used nonfat but feel free to use full fat for a creamier result) 2 tablespoons chopped fresh chives 1/2 cup flat leaf parsley, chopped 2 tablespoons chopped fresh tarragon 1/4 cup chopped fresh basil small handful cilantro, chopped 1/4 cup olive oil 1/4 teaspoon salt 1/4 teaspoon pepper For the salad 1 bunch kale, de-stemmed and chopped 2 tablespoon olive oil pinch of salt 2 cups shredded green or purple cabbage 1/3 cup dried cranberries 1/2 an avocado, diced 1/2 cup hazelnuts, toasted 1 (15 oz.) can chickpeas, drained and rinsed shaved parmigiano reggiano cheese for topping Instructions Begin by making the dressing
Aritzia gives this style a Warmer rating, which the brand says is comfortable to around -4 F
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