Yes, I admit it. I’m one of those people who loves kale. I put it in smoothies, I make kale chips, I throw it in soups, and salads. And this is my most recent kale obsession – a kale salad with beets and a tasty avocado dressing.
Recipe adapted from here.
Ingredients (serves 4)
1 bag of kale (de-stemmed)
3 tablespoons olive oil
1 apple, chopped
2 tablespoons vinegar
4 teaspoons dijon mustard
5 tablespoons olive oil
Salt and pepper
Optional: nuts or cheese to throw on top
1. Preheat the oven to 350 degrees. Wash and thinly slice the beets. Place them on a foil lined cookie sheet topped with oil and salt. Bake for 20 minutes, or until they are tender.
2. Place the kale in a large bowl. Add the apple and any nuts or cheese you want on top.
3. Now make the dressing by mixing the avocados, vinegar, dijon mustard, olive oil, and salt and pepper. I have an attachment that came with our immersion blender that works perfectly for this. But you could also do it in a blender or by hand.
4. Pour the dressing on the kale and mix thoroughly. Add the beets once they are done and then serve.