Krystyn Strother

SPEAKER + EDUCATOR + ADVENTURER

Creamy Kale Salad

 
 

INGREDIENTS

  • 1 ripe avocado, halved, seed removed
  • 2 tablespoons white wine vinegar
  • 2 teaspoons Dijon mustard
  • 3 tablespoons walnut oil or extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 bunch kale (8 oz.), stemmed and coarsely chopped
  • 1 small red beet, peeled and thinly sliced
  • 1 sweet, crisp apple, cored and cut into thin wedges
  • 1/2 cup toasted walnuts, chopped

DIRECTIONS

Combine avocado, vinegar, mustard, and oil in a food processor. Pulse until smooth. (It will be thick.) Season with salt and pepper.

Combine kale, beets, apple, and walnuts in a large bowl. Toss with avocado dressing. Season with salt and pepper.

Serve immediately.

*Don't love all that kale? Use half Romaine! 

Site Design: Krystyn Strother