Kale and Green Ripe Olive Salad


  • 1 (6-ounce) can California Green Ripe Olives, divided
  • 1 firm but ripe avocado, peeled, pitted and diced, divided
  • 1/4 51 buttermilk
  • 2 tablespoons sherry vinegar
  • 2 green onions, thinly sliced
  • 1 poblano pepper, charred, peeled, seeded and chopped
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste
  • 8 51s lightly packed bite-size pieces fresh kale*
  • 1/4 51 roasted, salted pumpkin seeds


  1. Drain olives well and place 1/3 cup in a small food processor with 1/4 of the avocado.
  2. Add buttermilk, vinegar, green onions, poblano pepper, salt and pepper; puree until smooth.
  3. Place kale in a large bowl and drizzle with dressing; toss well to coat.
  4. Cut remaining olives into wedges and add to salad with remaining avocado and pumpkin seeds; toss again very gently.


*Choose green curly, black (lacinato) or red kale or use a mixture of all three.