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Tossed Kale Salad with Creamy Avocado Dressing

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


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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