Rainbow Salad with Avocado Balsamic Dressing

Get your apron on!  This could get messy.

This salad is so healthy and colourful.  Excellent for a light lunch or as a side.

IMG_7846

Ingredients: (Makes about 5 cups of salad)

2 cups kale thinly chopped

1 medium carrot grated

1/2 of 1 medium sized beet grated

1 cup grated purple cabbage

Pumpkin Seeds

Dried Cranberries

Dressing….(Makes about 1 cup)

1/4 cup Balsamic Vinegar

3/4 cup Olive Oil

1 tsp Minced Garlic

1 tsp Dijon Mustard

1/2 Ripe Avocado

Dash of Sea Salt

Dash of Pepper

To Make:

The Salad:

Chop kale thinly and rinse and dry.  Grate the carrot.  Cut the ends off of your beet and use a potatoe peeler to peel the outer skin off.  Chop in half and grate the half into thin slices.  Grate the purple cabbage.  Toss all ingredients into a large bowl to combine, then add desired amount to your serving bowls.  Sprinkle with pumpkin seeds and dried cranberries to your liking.

The Dressing:

In a blender add balsamic vinegar, olive oil, garlic, dijon mustard, 1/2 avocado and salt and pepper.  Blend until smooth.  Use as a dressing for your salad.

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