½ cup Kale, blanched and chopped
1/3 cup Poblano Peppers, roasted and peeled with seeds removed
1/8 cup Cilantro, chopped
1/8 cup Green Onion, chopped
1/3 cup Orange segments
½ tsp Sea Salt
4 Avocados, lightly smashed
Remove stem from kale and blanch leaves in boiling lightly salted water until tender (approx. 45 seconds). Shock in ice water until chilled, squeeze dry, finely mince and set aside.
Roast poblano pepper until charred on all sides, peel skin, remove seeds, finely mince and set aside.
In a large bowl, lightly smash avocado. Mix in blanched kale, poblano, cilantro, onions, citrus and salt until well incorporated.
Serve with pita chips.
True Food Kitchen
Coming to Rosemary Square
True Food Kitchen, the award-winning restaurant that has pioneered health-conscious dining, is opening its doors in West Palm Beach.
The restaurant is inspired by the belief that delicious dining and conscious nutrition can go hand-in-hand, without sacrificing flavor, creativity or indulgence. Its menu caters to nearly every food preference with a variety of gluten-free, naturally organic, vegetarian and vegan offerings. The restaurant also features a lively scratch bar featuring freshly pressed juices, organic teas, and natural refreshers.
Co-founded by renowned physician and doctor of integrative medicine, Dr. Andrew Weil, True Food Kitchen embodies a place that brings people together to eat better, feel better and celebrate a passion for better living. The restaurant’s seasonally rotating menu is rooted in the principles of the anti-inflammatory food pyramid – emphasizing wholesome, simple ingredients with simple preparations to highlight health benefits and flavor.