Kale-Avocado Salad

Ingredients:

• 6 cups baby kale leaves

• 2 ripe avocados, sliced

• 1/4 cup toasted walnuts or pecans

• 2 tbsp cranberries

• 1 apple, sliced

• 1/8 tsp salt

• 2 tsp lemon juice

• Honey-Mustard or Avocado dressing for serving

1. Wash and roughly chop kale. Place in a large serving bowl or platter. Sprinkle with salt and lemon juice, toss and let sit for 5 to 10 minutes.

2. Arrange the fruits and nuts in piles or layers on the kale.

3. Serve with dressing on the side.

Serves: 4

Notes&Tips:

• I have used young kale leaves in this salad so it was okay to use the whole leaf with the stem. If you are using mature kale, remove the stem and center rib before chopping. The stem and rib is very tough and can be used to make vegetable stock.

• Adding salt and lemon juice to the kale helps to "soften" it so its easier to chew. Kale has a lot of fiber and this helps to break down the fiber a bit since you're eating it raw.

• For a quick Avocado dressing, blend 1/2 avocado, 3 tablespoons lime juice, 3/4 cup water, 1 tablespoon olive oil, 1 cup fresh cilantro or parsley, 1 clove garlic, 1 teaspoon maple syrup or honey, 1/2 teaspoon fine sea salt, black pepper , to taste.