Daily Vegan Lunch for 5 February, 2013: Kale Salad with Avocado Dressing

kale salad

INGREDIENTS

SALAD

4 cups curly kale
1/2 apple, chopped
1/4 cup sweet red pepper, chopped

DRESSING

1 avocado, peeled and pitted
1/4 cup apple cider vinegar
1 cup water
several sprigs fresh cilantro
1 Tablespoon sugar
Salt and pepper to taste

DIRECTIONS

Wash and rinse kale thoroughly. I use vegetable cleaning spray. Shake salt over wet kale and “massage” it by rolling it and squeezing it in your hands like you would wring out a wet washcloth, this tenderizes the kale and makes it much yummier. Tear kale into tiny pieces and set aside. Kale keeps better in the refrigerator than lettuce, which is why I buy a big bunch of kale, massage the whole bunch, and then eat it throughout the week.

Chop anything else you are putting in the salad and set it aside.

Make dressing by combining all dressing ingredients in a blender or food processor and pureeing until very smooth. I believe this type of dressing is also known as “Green Goddess” but don’t quote me on that because I’m not actually sure.

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