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


  • 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


  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!


  • 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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