Tossed Kale Salad with Creamy Avocado Dressing

Enjoy the zingy fresh flavours of the season with this delectable and light salad 

By Sarah Heeringa. Photography Amanda Reelick

Creamy Avocado Dressing

Tossed Kale Salad 

7-8 stems of red and green curly kale

Remove stems and discard. Tear leaves into small pieces. Wash and place in a salad bowl. Serve with dressing below.  

Creamy Avocado Dressing 

This recipe makes approximately two cups. It will keep for several weeks.   

1 large ripe avocado (or 2 small) 
1/4 cup olive oil or grapeseed oil 
1 handful fresh coriander
1 jalapeño, stem and seeds removed or 1 tbsp pickled jalapeño 
2-3 cloves garlic
juice and zest of 1 lime
1 tbsp apple syrup 
2 tbsp apple cider vinegar
1/4 cup water (add more for a thinner dressing)

Place all the ingredients in a blender. Pulse to combine. Pour into a clean, lidded jar. Seal and refrigerate.

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