Baby Kale, Avocado and Toasted Pepita Salad

Serves: 6
10 cups baby organic kale,
½ cup toasted pepitas
½ cup dried cherries
2 avocados

Cider Vinaigrette:
¼ cup apple cider vinegar (or more to taste)
1 tablespoon Dijon mustard
1 tablespoon honey
¾ cup extra virgin olive oil
Sea salt and freshly ground black pepper to taste

Put the kale leaves, pepitas and dried cherries into a large salad bowl.

Halve the avocados and then remove the stones. Spoon out the flesh over the salad leaves and pumpkin seeds.

Cider Vinaigrette:

Whisk vinegar, mustard and honey in a small bowl to blend. Gradually whisk in oil and season to taste with salt and pepper. Set aside.

Dress over the salad, using just enough of the vinaigrette as needed to lightly coat the leaves. Gently toss everything together using your hands. Take care not to crush the avocado pieces.


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