Meet your new favorite lunch dish: a salad with kale, carrots and radishes, all chopped in the blender to slash prep time! Chopped Kale Salad (serves 4–6) For the salad 3/4 cup pine nuts, toasted 1 bunch kale, ribs and stems removed 2 carrots, peeled and cut into 2-inch chunks 6 radishes, cut in half 2 ounces blue cheese, crumbled For the dressing 1 garlic clove, peeled 1/2 avocado, pitted and peeled 1/4 cup freshly squeezed lemon juice 1 tablespoon Dijon mustard 2 tablespoons water 1 tablespoon raw honey 1/2 cup extra-virgin olive oil 1. Put kale in blender and add 4 cups water. Pulse 8 to 10 times with short, quick pulses. Drain and put in a large salad bowl lined with paper towels. 2. Add carrots and radishes to blender and fill with enough water to cover. Pulse several times until chopped, drain and add to salad bowl. 3. To make the dressing: Place garlic in blender and pulse several times. Add remaining ingredients, except olive oil. Process on high for 30 seconds. Add oil and blend until thoroughly mixed. 4. Remove paper towel from bottom of bowl and toss salad with dressing and pine nuts. Sprinkle with blue cheese. Toss and serve.