Rocket Fuel California Kale Salad Creamy Maple Dressing in Mini Parmesan Baskets.

By Jackie DeKnock  ,   

June 14, 2020

Enjoy being mindful and creating your delicious baskets! An impressive way to serve your California Kale Salad.

  • Prep: 30 mins
  • 30 mins

    30 mins

  • Yields: Serves 6 SuperWomen



1 lb. Parmesan cheese, grated coarsely using a box grater

Creamy Herbed Maple Dressing.

½ cup mayonnaise (or Vegan-friendly option)

¼ cup pure maple syrup (Dark Canada No 3 or similar if possible for more intense flavour)

½ cup coconut oil or extra virgin olive oil

¼ cup apple cider vinegar (or your favourite vinegar)

1 teaspoon raw, unpasteurized honey (or your favourite sweetner)

1 teaspoon Dijon mustard (I love the crunch of whole grain Dijon)

½ teaspoon dried oregano or 1 teaspoon fresh oregano, coarsely chopped

½ teaspoon Himalayan sea salt

Freshly ground black pepper, to taste


4 cups kale, finely chopped

2 tablespoons walnuts, coarsely chopped

2 tablespoons hemp hearts

1 avocado, cubed

½ cup strawberries, chopped

A splash of love



Preheat oven to 350 F/175 C. Line baking sheet with parchment paper. Place 2 tablespoons of grated Parmesan cheese in piles on the baking sheet, no more than 4 per sheet.

Bake for approximately 5 to 10 minutes 5 Minutes, watching closely, until melted and bubbling. Once cheese is golden remove pan from oven, allow to sit for only a minute until the ‘disc’ is cool enough to handle.

Gently lift the Parmesan disc up with a spatula and place over the bottom of the bowl. Gently mold shape with hands. Be careful, cheese will be hot. Cool completely before removing. Handle with care, it will be fragile.


In food processor or using a mason jar, blend dressing ingredients until well-emulsified and creamy. Season with salt and pepper.


Prepare salad ingredients, and place in a large bowl. Drizzle with dressing and mix well. Gently place into Parmesan baskets on plates, and enjoy your work of art!