Kale Avocado Salad w/ Vinaigrette

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 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

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 . 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!