Creamy Kale and Avocado Salad

Makes 2-3 servings

Ingredients:

• 6 cups Kale (washed and cut into bite size)

• 1 1/2 teaspoon extra virgin olive oil

  For the dressing:

• 1/4 cup extra virgin olive oil

• 1/2 avocado (mashed)

• 3 tablespoons apple cider vinegar

• 2 teaspoons maple syrup

• 1 teaspoon sea salt

• 1/2 teaspoon freshly ground black pepper

• 1 clove garlic, minced (optional)

  For the salad:

• 1 1/2 avocado (cut into chunks)

• 1 1/2 cups small tomatoes, cut in half

• 1 cup cauliflower florets (cut into bite sized)

• 1 green onions (sliced)

• 1/4 cup hemp hearts

Directions:

1. In a large bowl, combine kale and 1 1/2 tsp olive oil. Gently massage until leaves are shiny and supple. This can also be done in a Kitchen Aid mixer, with the paddle attachment, on low speed. Chill, covered, until ready to serve.

2. In a small bowl, whisk together remaining olive oil, mashed avocado, vinegar, maple syrup, salt and pepper until combined

3. Just before serving, toss kale and remaining ingredients with vinaigrette.

Notes: The kale can be massaged with oil ahead of time and kept, undressed, in the fridge until ready to serve.

Recipe created for well&tight by Nourish.Move.Heal