Bon's Kale Salad & Avocado dressing
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
1 large bunch Kale, approx. 3 cup, finely choppedParsley, 1 tbsp, finely choppedCilantro, raw,finely chopped 3 tbspGinger Root, 1 tsp grated2 Avocados, California (Haas), 1.5 cup, pureedLemon Juice, 2 lemon yieldsBragg All Natural Liquid Amino, 1 -2 tspNakano Rice Vinegar All Natural, 1 tbspChili Garlic Sauce Huy Fong, 1 tspRed Ripe Tomatoes, 1 cup, chopped Red Onion Raw chopped 0.25 cupCarrots, raw, .50 cup, gratedWalnuts, 0.25 cup pieces or chipsAlmonds, 0.25 cup, sliveredCelery, raw, 0.25 cup, diced
Avocado Dressing Preparation:
Combine 1/4 the lemon juice, all of the avocado meat, ginger, Bragg liquid aminos and rice vinegar. Mash in bowl until thoroughly combined.( I used hand mixer)
Salad Preparation:
Combine kale, parsley, cilantro, onion, tomato, carrot, celery, walnuts and almonds. Toss together to mix.
In very large bowl toss the salad with the dressing until very well coated. Let sit in refrigerator for 30 minutes to set. Then serve.
Serving Size: Makes 10 1 cup servings or 5 2 cup servings
Combine 1/4 the lemon juice, all of the avocado meat, ginger, Bragg liquid aminos and rice vinegar. Mash in bowl until thoroughly combined.( I used hand mixer)
Salad Preparation:
Combine kale, parsley, cilantro, onion, tomato, carrot, celery, walnuts and almonds. Toss together to mix.
In very large bowl toss the salad with the dressing until very well coated. Let sit in refrigerator for 30 minutes to set. Then serve.
Serving Size: Makes 10 1 cup servings or 5 2 cup servings
Nutritional Info Amount Per Serving
- Calories: 190.5
- Total Fat: 14.8 g
- Cholesterol: 0.0 mg
- Sodium: 106.1 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 7.0 g
- Protein: 4.8 g
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