If there’s a salad Jacob Cross of Puccini Group loves to make, it’s his classic kale. It’s crunchy and refreshing, and he recently shared his hands-on recipe with us.

Here it is:

Salad
1 Bunch of Kale (torn)
1 Red Onion (diced and soaked in a little lemon juice to take out the extra bite)
7-10 Brussels Sprouts (shaved – carefully use a knife, cheese grater or mandolin)
½ a Cucumber (diced)

Mix together

Dressing
1 Lemon
1 Avocado (diced)
1 tbs. of Olive Oil
Salt and Pepper to Taste

Mix together (I usually use my hands to smear in the avocado)

Read more about Jacob’s teaching session with The Cooking Project!