Kale Salad with Avocado Dill Dressing

I’ve made many different versions of this recipe for workshops at my studio, but this mixture was a major hit that everyone asked me to post.  Its so quick, easy, and visually appealing.

2 bunches fresh Kale, take out middle rib and tear leaves, then rinse.  (I used one batch of purple kale and one batch of green…I prefer not to use baby kale for this recipe)

1 handful fresh dill, coarsely chopped

1 small avocado

juice of 1/2 lemon

a couple dashes of honey

2 tbsp vinegar (I used champagne vinegar, but any white, or apple cider  vinegar would do)

2 cloves garlic (optional)

S/P to taste

1 organic tomato, diced

1/2 cucumber, sliced or diced

1 small onion, diced

handful of sliced almonds

Directions:  Put the Kale in a bowl with everything but the tomatoes, onion, cucumber and almonds as you will toss them in later.  By masticating the Kale with the garlic and liquids, it will become a bit softer and will be easier to digest.  It will look brighter as well as reduce in quantity in the bowl.  Your hands will get a nice exfoliation as well as soften from the avocado and lemon juice…..but may be a little smelly if you added garlic.  Toss with the rest of the toppings for  a bright, healthy presentation!




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