Get your apron on! This could get messy.
This salad is so healthy and colourful. Excellent for a light lunch or as a side.
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
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
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.
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.