Enjoy the zingy fresh flavours of the season with this delectable and light salad
By Sarah Heeringa. Photography Amanda Reelick
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.