7 Days of Salads: Day 3: Creamy & Crunchy Kale, Avocado, Walnut Salad

12 Sep

Today’s salad is totally vegan-friendly. Purely by accident. I didn’t even realize it until I wrote up the recipe. Oops. If I don’t miss the animal products, you won’t. That’s pretty much a guarantee. And I’m a girl who likes loves meat and cheese with (nearly) every meal.

Filling. Green. So amazingly healthy I feel like it finally kicked the last of this flu out of my body and into the gutter where it belongs. Yeah, it’s that kind of  healthy.

Creamy & Crunchy Kale, Avocado, Walnut Salad

Serves 4

  • 1-2 bunches kale (About 8-10 cups?), torn into bite-sized pieces
  • 1/2 cup shredded carrots
  • 1/2 cup shredded red cabbage
  • 1/2 cup raw walnuts, roughly chopped
  • 1 large, ripe, Haas avocado
  • 1-2 Tbs Dijon
  • 2 Tbs apple cider vinegar
  • 2 Tbs extra virgin olive (or walnut) oil
  • 1 small garlic clove
  • salt and pepper, to taste
  • 1 sweet apple, chopped (optional, but amazing)

In a food processor or blender, combine avocado, oil, vinegar, Dijon, garlic, salt and pepper. Pulse until smooth.

In a large bowl, combine kale, cabbage, carrots, apple and walnuts.

Pour dressing mixture (it will be thick) over salad. Massage (with clean hands!!!!) until evenly coated.

Serve with Olive Loaf. Just because. Unbuttered. Hey, now it’s vegan too. So pious, today. My goodness.

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