Kale is a versatile and nutrient dense green. We love that it cooks up in a flash and is just as delicious served raw, as in this avocado and kale slaw. Next time, try swapping your lettuce for kale for a fun spin on a traditional salad.
Avocado and Kale Slaw
6 cups Kale, chopped, stems removed
1/2 cup Carrots, shredded
1/2 cup Red Onion, finely chopped
1/4 cup Toasted Pecans, chopped
1 medium Avocado, in chunks
1/2 cup Unsweetened Almond Milk
2 tablespoons fresh Lemon Juice
2 drops Stevia, or to taste
1 tablespoon Apple Cider Vinegar
1 tablespoon Extra Virgin Olive Oil
1 teaspoon Dijon Mustard
1/2 teaspoon Garlic Powder
Black Pepper, to taste
1. Combine kale, carrots, onion, and pecans in a large bowl.
2. Scoop the avocado flesh into a blender or food processor. Add almond milk, lemon juice, stevia, vinegar, olive oil, dijon mustard, and garlic powder. Blend until creamy smooth.
3. Pour the dressing over the salad and toss to coat. Season to taste with pepper before serving.
*Option: To make this a complete meal, top with leftover grilled steak, shrimp, or chicken.
Health Tip: Carrots are high in beta-carotene and a great source of vitamin A, helping to fend off infection, aging, and chronic disease while also helping to improve vision.