Bon's Kale Salad & Avocado dressing

1 large bunch Kale, approx. 3 cup, finely chopped
Parsley, 1 tbsp, finely chopped
Cilantro, raw,finely chopped 3 tbsp
Ginger Root, 1 tsp grated
2 Avocados, California (Haas), 1.5 cup, pureed
Lemon Juice, 2 lemon yields
Bragg All Natural Liquid Amino, 1 -2 tsp
Nakano Rice Vinegar All Natural, 1 tbsp
Chili Garlic Sauce Huy Fong, 1 tsp
Red Ripe Tomatoes, 1 cup, chopped
Red Onion Raw chopped 0.25 cup
Carrots, raw, .50 cup, grated
Walnuts, 0.25 cup pieces or chips
Almonds, 0.25 cup, slivered
Celery, raw, 0.25 cup, diced

Changed to 6 servings of 1.5 cups each

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