Kale, Apple, and Beet Salad

A delicious and hearty fall salad.

1 avocado

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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