So Whole Foods Market has a great salad in the prepared foods section!! It’s a ‘Health Starts Here‘ salad with raw kale, avocado and carrots (and probably a few more ingredients that I can’t remember). Anyways, it’s delish!
I thought… HEY! I want to try!
…and so I did.
Kale Avocado Salad
Serves 4-6 (depending on appetite)
1 1/2 large bunches of curly green kale, washed, de-ribbed and torn into small pieces (it ended up being about 8 cups unpacked, more or less)
5 Tbsp. WHV Kale Salad Dressing (recipe follows)
1 medium-large ripe avocado
1/2 medium red onion, cut into slivered half moons
5 Tbsp. Gomasio
Pepper to taste
Place the kale and the dressing into a large bowl and massage together with your CLEAN hands.
Let this sit ideally overnight, but if needed, let sit for minimum 1-2 hours. The kale will wilt to about half the volume and soften.
After marinated, add the rest of the ingredients into the bowl and massage again, making sure the avocado is evenly spread throughout the salad.
This can sit in the fridge for another day or two, but it shouldn’t sit for much longer than that. You’ll not only lose vitamins and minerals, but your avocado will start to brown.
Kale and Avocado Salad Dressing
Makes about 3/4 cup
5 Tbsp. fresh lemon juice (we had one Meyer lemon and 1/2 regular lemon and it gave us exactly 5 Tbsp.)
2 Tbsp. apple cider vinegar, raw and unfiltered
2 Tbsp. extra virgin olive oil
3 Tbsp. hemp oil
1/4 tsp. paprika
1/2 tsp. garlic powder
1/4 tsp. mustard powder
Using a mason jar, or any jar with a tight fitting lid, add all the ingredients and shake vigorously.
Store in the fridge for up to a week.