Ingredients

Salad:

  • 2 cups finely chopped kale (see “notes”)
  • 2 cups finely chopped red cabbage
  • 2 stalks celery – cubed
  • ½ cup parsley

Dressing:

  • 1/2 an avocado
  • 1 TBS lemon juice
  • 1 TBS apple cider vinegar
  • ½ cup olive, flax or avocado oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup (or honey)
  • Salt and pepper to taste

Instructions

  1. Throw all the salad ingredients into a bowl and toss.
  2. Throw all the dressing ingredients into a high speed blender or food processor and whiz until smooth.
  3. Pour desired amount of dressing onto salad, toss to coat and enjoy!

Notes

  • I use Canadian/US TBS, which are equivalent to 3 Australian teaspoons.
  • If you have hypothyroidism you’ll want to slightly steam the kale before you add it to the salad in order to destroy the goitrogens (thyroid inhibitors).
  • All ingredients should be organic whenever possible
  • Always use pink Himalayan salt or true sea salt.
  • You can use 2 TBS of lemon juice instead of adding ACV too, or vice versa.
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Simple Sweet Kale Salad
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Salad
  1. 2 cups finely chopped kale
  2. 2 cups finely chopped red cabbage
  3. 2 stalks celery - cubed
  4. ½ cup parsley
Dressing
  1. 1/2 an avocado
  2. 1 TBS lemon juice
  3. 1 TBS apple cider vinegar
  4. ½ cup olive, flax or avocado oil
  5. 1 teaspoon Dijon mustard
  6. 1 teaspoon maple syrup (or honey)
  7. Salt and pepper to taste
Instructions
  1. Throw all the salad ingredients into a bowl and toss.
  2. Throw all the dressing ingredients into a high speed blender or food processor and whiz until smooth.
  3. Pour desired amount of dressing onto salad, toss to coat and enjoy!
Notes
  1. I use Canadian/US TBS, which are equivalent to 3 Australian teaspoons.
  2. All ingredients should be organic whenever possible
  3. Always use pink Himalayan salt or true sea salt.
  4. You can use 2 TBS of lemon juice instead of adding ACV too, or vice versa.
Tara Thorne Nutrition http://tarathornenutrition.com/

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