Kale and Avocado Salad with French Dressing

• Cuisine: Vegan lunch/dinner
• Preparation Time: 10 Minutes
• Total time: 10 Minutes
• Servings: Makes 2 large portions
• Requires: Blender, knife, chopping board, mixing bowl

For The Dressing: (makes 200ml)

• 1 teaspoon of Dijon mustard
• 1 teaspoon of coconut nectar or Raw Honey
• 20ml apple cider vinegar
• 150ml cold pressed extra virgin olive oil
• Pink Himalayan Salt
• Mixed Pepper

The Salad: (makes 2 large portions)

• 1 small handful of curly green kale
• 1/4 cucumber
• 1 small carrot
• 1 red pepper
• 1 stick of celery
• 1 whole avocado
• 1 small handful of baby spinach

• Dressing:

  • Place all ingredients except the olive oil into the blender
  • Turn blender on using the lowest speed
  • Slowly add in the oil turning up the speed on the blender as you do so waiting for it to emulsify

  Salad:

  • Julienne and finely chop all of the ingredients into a mixing bowl
  • Dice the avocado
  • Add in about 50ml of the dressing and mix well
  • Add a little bit of extra salt and serve

  Top with some mixed seeds if you like for a garnish.

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