The “creaminess” in this recipe comes from the avocado, mustard, and walnuts. It offsets the firm bitterness of the raw kale. The apple gives it some sweetness. All in all it’s very well balanced, very nutritious, and a cinch to make.
Creamy Kale Salad with Apple and Beets
Makes 2-4 servings
|Amount||Ingredient||Preparation||Where we bought it
(* Union Sq. Greenmarket)
|1 bunch||Kale||Stems removed, chopped into large pieces||Norwich Meadows Farm *|
|1||Small beet||Peeled and sliced into thin half-rounds||Paffenroth Gardens *|
|1||Sweet, crisp apple||Core removed, sliced into thin wedges||Breezy Hill Orchard *|
|1||Ripe avocado||Cut in half, seed removed and skinned|
|0.5 cup||Chopped walnuts||Toasted|
|2 tsp||Dijon mustard|
|2 TBsp||White wine vinegar|
|3 TBsp||Walnut oil||Or extra virgin olive oil|
|To taste||Kosher salt|
|To taste||Black pepper||Freshly ground|
- Using a food processor, combine the avocado, vinegar, dijon mustard, and oil. Pulse until it is smooth, although it will remain thick. Season with salt and pepper.
- Place the kale, beet slices, apple wedges, and walnut pieces in a large bowl and toss to combine. Add the avocado dressing as well as additional salt and pepper, if desired. Toss and let sit for a few minutes to marinate. Plate and serve.