Super Salad Recipe

Prepare the kale: remove thick stems, stack leaves, roll and thinly slice. Place sliced kale into a large bowl.

Massage the kale with 1 tablespoon of the vinaigrette (reserve remaining vinaigrette for later): use your hands to rub the dressing into the leaves for about 1–2 minutes until the kale softens and darkens.

Trim asparagus: snap or trim tough ends, then cut into 1-inch pieces. Bring a small pot of salted water to a boil, blanch asparagus pieces for 1 minute until bright green and just tender, then immediately transfer to an ice bath to stop cooking. Drain and pat dry.

Prepare mango and avocado: dice the mango into roughly 1/2-inch pieces and toss immediately with the 1 tablespoon lemon juice to slow browning. Slice or cube the avocado just before assembling and gently toss with remaining lemon if desired.

Prepare crabmeat: pick through the lump crab to remove any shells. Gently fold crabmeat with a small pinch of salt and a few grinds of black pepper. If crab is chilled, let it sit at room temperature for 5–10 minutes before adding to salad to enhance flavor.

Toast seeds and nuts: in a small dry skillet over medium heat, add sunflower seeds and chopped walnuts. Toast, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Remove from heat and let cool.

Make the vinaigrette

In a small bowl or jar, combine champagne vinegar, minced shallot, Dijon mustard, honey, salt, and black pepper. Whisk or shake to combine. Slowly stream in the 6 tablespoons extra-virgin olive oil while whisking until emulsified. Taste and adjust seasoning—add more honey for sweetness or more vinegar for brightness. Reserve about 1 tablespoon to massage kale (used earlier).

Combine salad components: to the bowl with massaged kale add blanched asparagus, diced mango, and avocado. Drizzle 2–3 tablespoons of vinaigrette over the mixture and gently toss to coat—use a folding motion to avoid mashing the avocado and crab later.

Add crab and crunch: gently fold in lump crabmeat so it stays in large lumps. Sprinkle toasted sunflower seeds and chopped walnuts over the salad and toss gently once to distribute.

Plate and finish: divide salad among 4 plates (or serve on a large platter). Drizzle a teaspoon of extra-virgin olive oil over each portion (optional). Garnish with microgreens or fresh herbs and an extra grind of black pepper. Serve immediately.