Creamy Kale Salad
March 14, 2012
We’ve got local beets from Morrison Organic Farm as well as apples and kale coming in this weekend’s co-op style produce shares. We’re about to see the end of the apples as we approach spring and summer, so enjoy them now! This recipe is perfect…
Creamy Kale Salad | Image: wholeliving.com
Creamy Kale Salad
from WholeLiving.com
Ingredients:
1 ripe avocado, halved, seed removed
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
3 tablespoons walnut oil or extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 bunch kale (8 oz.), stemmed and coarsely chopped
1 small red beet, peeled and thinly sliced
1 sweet, crisp apple, cored and cut into thin wedges
1/2 cup toasted walnuts, chopped
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
3 tablespoons walnut oil or extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 bunch kale (8 oz.), stemmed and coarsely chopped
1 small red beet, peeled and thinly sliced
1 sweet, crisp apple, cored and cut into thin wedges
1/2 cup toasted walnuts, chopped
Directions:
- Combine avocado, vinegar, mustard, and oil in a food processor. Pulse until smooth. (It will be thick.) Season with salt and pepper.
- Combine kale, beets, apple, and walnuts in a large bowl. Toss with avocado dressing. Season with salt and pepper. Serve immediately.
If you try it, let us know what you think!
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