Honey Mustard Kale Salad

I’m a firm believer in using up what is in your refrigerator.  This recipe is pretty much that!  Please vary up the veggies however you wish… 🙂  I used both Curly and Dino Kale, which adds complexity to the colors.  Any kind of kale (or greens) will work.  You must massage the dressing into the kale to soften it a bit – and it will be even better the next day.  Other greens just need to be tossed and served immediately.

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2 small bunches kale
3 stalks celery, chopped
3 carrots, peeled and chopped
1 lemon, juiced
drizzle of olive oil
1 knuckle of ginger, grated super fine
2 tsp. dijon mustard
1 tsp. raw honey
salt and pepper to taste
1/2 avocado, peeled and chunked

1. Clean and chop the kale.  Place in a bowl with the celery and carrots.

2. Add the lemon juice, olive oil, ginger, mustard, honey, salt and pepper.

3. Massage the dressing into the kale.  Use your (clean) fingers and really squeeze/rub it, the kale likes it!  It makes it much easier to eat.

4. Adjust the salt, and add the avocado chunks right before you serve it.

5. Enjoy! 🙂


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