Kale Avocado Salad w/ Vinaigrette

This recipe makes 2 servings. Keep the chopped ingredients stored separately in your
fridge, and toss with dressing just before eating.

Ingredients

• 4 handfuls kale (Australian Tuscan cabbage)
• 1 handful red cabbage, chopped
• 1 tomato, chopped
• 1/2 avocado, diced
• 1/2 c./120 ml. olive oil
• 1 Tbsp./15 ml. balsamic vinegar
• 1 Tbsp./15 ml. honey
• 1/2 tsp./2.5 g. dried basil (or 1/4 c. fresh)
• 4 cloves garlic, chopped
• Sea salt and ground black pepper to taste

Directions

• 1.) Cut kale (Australian Tuscan cabbage) off of stems and chop. (Save stems for juicing!)
• 2.) Chop red cabbage, tomato and avocado.
• 3.) Mix 1/2 of each of the ingredients in a bowl. Save the remaining1/2 for tomorrow.
• 4.) In a separate bowl, mix dressing: blend the olive oil, balsamic vinegar, honey, garlic, sea salt and  pepper.
• 5.) Add 1 Tbsp./15 ml. dressing and toss. Save remaining dressing for other salads
• or as a marinade for grilled or roasted veggies!

.......................................................................................................
by Reboot Recipes