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.
4 handfuls kale (Australian Tuscan cabbage)
1 handful red cabbage, chopped
1 tomato, chopped
1/2 avocado, diced
1/2 cup olive oil
1 Tbsp. balsamic vinegar
1 Tbsp. honey
1/2 teaspoon dried basil (or 1/4 cup fresh)
4 cloves garlic, chopped
Sea salt and ground black pepper to taste
1.) Cut kale (Australian Tuscan cabbage) off of stems and chop. (Save stems for juicing!)
2.) Chop red cabbage, tomato and avocado.
3.) Mix . of each of the ingredients together in a bowl. Save the remaining . 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. dressing and toss. Save remaining dressing for other salads or as a marinade for grilled or roasted veggies!