Print

Paleo Sausage Medley on Grilled Kale Salad with Dijon Vinaigrette

Sausage and Grilled Kale Salad with Avocado, Tomato, and Dijon Vinaigrette

Ingredients

Dish

Honey Lemon Dijon Vinaigrette

Instructions

  1. Heat the BBQ to 350 (you can also try to roast the kale in the oven which I have not done. Perhaps using the broiler.)
  2. Rinse the bunch of kale and dry, but do not remove the stems from the band, tie, or elastic (it makes it easier to handle).
  3. Spray or drizzle the leaves of the kale bunch with olive oil.
  4. When the BBQ has heated, place the kale on the grill.
  5. Monitor the kale closely. You don’t want it to go black, but you do want the ends to brown.
  6. Heat a skillet on the BBQ side burner or the stove on med-high heat.
  7. Flip the kale to another side once browning has occurred.
  8. Repeat this until the kale tips have been browned on all sides. The kale should also be a little limp now from being partially cooked.
  9. Remove the kale from the BBQ and set aside to cool.
  10. Place the sausages on the BBQ.
  11. Coat the hot skillet with a bit of oil.
  12. Add the cremini mushrooms to the hot oil in the skillet.
  13. While the sausages are cooking, cut the tomatoes into small wedges (or whatever you consider to be bite sized).
  14. Stir the mushrooms. You want a good caramelization (browning) to occur on the mushrooms.
  15. Cut the avocado in half and remove the pit.
  16. Remove half of the avocado from the skin with a spoon.
  17. Slice the avocado crosswise in bite sized pieces.
  18. Cut the kale stems off below the leafy part of the bunch.
  19. Watch the sausages and mushrooms!!!
  20. Lay the grilled kale leaves in a bowl or on a serving plate.
  21. Place the sliced tomato randomly around on the leaves.
  22. Place the sliced avocado randomly around on the leaves.
  23. By this time the cremini mushrooms should be caramelized (if not before).
  24. Scoop them from the pan and scatter around on top of the salad.
  25. Remove the sausages from the grill (if you haven’t already). Internal temp should be a minimum of 165F.
  26. As the sausages are cooling, add all of the dressing ingredients to a bowl and whisk thoroughly.
  27. Slice the cooler sausages into bit sized chunks.
  28. Place the sausages over the salad.
  29. Drizzle on half of the dressing.
  30. Sprinkle on the chopped nuts if you decide that is what you want to do.
  31. Serve, plate, and use the rest of the dressing on the plates!
  32. Eat, enjoy the fact that it was quick, you didn’t make a huge mess, and now you have time to text/call your friends and make plans for the weekend.