INGREDIENTS
- 1 head (tuscan) kale washed, de-stemmed, chopped
- 3 small apples chopped
- 2 grated or shaved carrots
- 3 chopped celery stalks
- 1/3 medium, red onion finely chopped
- 5-6 medjol dates pitted, chopped
- 1 ripe avocado cubed
- to taste seeds of a pomegranate
Dressing
- 3 parts extra-virgin olive oil
- 1 part apple cider vinegar (or lemon juice)
- 1-2 finely chopped garlic cloves
- to taste sea salt
METHOD
- In a small bowl, whisk together extra-virgin olive oil and apple cider vinegar. Add garlic and sea salt. Set aside.
- In a large bowl, combine kale and remaining salad ingredients.
- Toss salad with dressing.
- Enjoy right away or refrigerate for a few hours. Consume within 24 hours for maximum nutrition and crunch!
Notes
Serves 4-6
This salad serves 4 to 6 people depending on how hungry you are, or two people as a main. I recommend you enjoy this salad with some Sweet Potato Wedges and the Roast Chicken Thighs with Dijon Marmalade ! Or if you don’t eat meat, it would also be lovely with the Roasted Acorn Stuffed Squash .