The following article is being reproduced with permission of its author, Kate Towell. Kate is a holistic wellness counselor who supports individuals to create the balanced, vibrant life they imagine.
I have tried a number of kale salads this summer, mostly from the Whole Foods deli counter or salads my friends have brought to social events. This recipe is my attempt to create a kale salad with all my favorite tastes from the multitude of summertime kale salads I have tried.
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Loaded Kale Salad
- 1 bunch of kale: de-stemmed and finely chopped
- 1/2 sm. red onion finely diced
- 1 sm. apple chopped
- 1/2 cup dried cranberries
- 1/2 cup Marconi almonds
- 1 small clove of garlic finely chopped
- 1/2 ripe avocado
- 2 tablespoon olive oil
- 2 tablespoons orange juice
- 1 tablespoon white rice vinegar
- Honey to taste
- Pinch of cayenne
- Salt and pepper to taste
Mix all salad ingredients in a large bowl. In a separate bowl mix all dressing ingredients and whisk briefly. Add the dressing to the salad and toss. Allow the mixture to sit in the fridge for at least 30 minutes before serving to marinate and soften the kale a bit. Serve with fresh avocado.
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