Kale, Apple, and Beet Salad
A delicious and hearty fall salad.
2 Tbsp. white wine vinegar
2 tsp. Dijon mustard
3 Tbsp. olive oil
Salt and pepper
1 small bunch kale, stems removed and leaves roughly chopped
1 raw beet, peeled and shaved, or very thinly sliced, into half moons
1 apple, cut into thin wedges
2-3 Tbsp. roughly chopped walnuts
Puree the avocado, vinegar, mustard, and oil in a blender or food processor until thick and smooth. Season with salt and pepper.
Combine kale, beets, apples and walnuts in a bowl and toss with the avocado dressing. Season again with salt and pepper to your taste.
Note: massage the kale with 1 tsp. oil for a couple minutes, using your hands, if you want to soften the leaves.
Recipe created or adapted by Liz Talley, Urban Graze
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