Winter Rainbow Kale Salad Recipe
Ingredients
- 6 stalks of kale de-stemmed and chopped
- ¼ cup diced red bell pepper
- ¼ cup diced carrot
- 1-2 ripe sliced non astringent persimmons the most common variety is called Fuyu in the US
- ¼ cup chopped red cabbage
- For the dressing:
- 1 medium avocado
- 4 tbsp water
- 1 tbsp tamari or soy sauce
- The juice of half a lemon
- Notes: Serve with dressing on the side for prettiest presentation. If dressed salad is desired toss just the kale in dressing and then add additional ingredients on top.
Instructions
- Combine all salad ingredients and toss.
- Combine dressing ingredients by hand for a chunkier dressing or blend quickly in a small sized blender or food processor if smoother consistency is desired.
- Serve.
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