Kale Salad with California Avocado

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Serves: 1

Ingredients
Instructions

3 oz. kale, thinly sliced 6 oz. cabbage, shredded 2 oz. Fresh California Avocado*, peeled, pitted and diced 2 oz. Granny Smith apple, diced 2 oz. Orange Maple Dressing (recipe follows) 2 oz. Tahini Sauce (recipe follows) 3 slices Granny Smith apples 1 Tbsp. raw almonds, diced 1 Tbsp. dried black currants Orange Maple Dressing (Yield: approx 1 cup) 6 oz. orange juice 2 Tbsp. gluten-free tamari sauce 1 Tbsp. maple syrup 1/2 tsp. Paprika Tahini Sauce (Yield: 1-1/3 cup) 4 oz. water 2 oz. olive oil 2 oz. tahini 1 clove garlic, peeled 1/4 oz. fresh ginger, peeled, chopped 2 Tbsp. lemon juice 2 1/4 Tbsp. gluten-free tamari sauce 1 Tbsp. apple cider vinegar

Orange Maple Dressing:

Whisk together all ingredients.

Tahini Sauce:

Puree water, olive oil, tahini, ginger and garlic until smooth. Stir in the lemon juice, gluten-free tamari and apple cider vinegar.

Assemble:

Mix kale, cabbage and avocado in a large bowl. Pile high into an entrée-sized bowl.
Toss the diced apples with the Orange Maple dressing and add to the salad.
Drizzle the Tahini Sauce in a zigzag fashion across the salad.
Top with almonds and currants. Fan the 3 apple slices at 12 o’clock. Serve.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.