Kale, Carrot, and Cabbage Salad with Avocado Dressing
Kale, Carrot, and Cabbage Salad with an Avocado Dressing. This is one recipe that can be made one of two ways, raw or sautéed.
Ingredients
Salad
- 1 bunch kale washed, dried, and chopped
- 2 carrots ribboned with vegetable peeler
- 1/2 cup red cabbage chopped
- 1 avocado peeled, pitted, and cubed
- 1/2 cup English walnuts chopped
- 1/4 cup quinoa
- 1 lemon
Avocado Dressing
- 1 avocado peeled and pitted
- 2 cloves garlic
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
- 1/2 cup water
Instructions
Salad
- Cook quinoa according to package instructions.
- In a large bowl, add kale, carrots, cabbage, and walnuts. Toss.
- Make avocado dressing while quinoa cooks. Add cooked quinoa.
- Just prior to serving, add avocado.
- Pour dressing over salad and toss to coat.
- Squeeze lemon over entire salad and serve.
Sautéed Kale Salad
- Follow all of the above steps and then heat a nonstick pan over medium heat. Add salad to pan with tongs and toss frequently for 4-5 minutes. Remove from heat and serve.
Avocado Dressing
- Add first six ingredients to a small food processor and pulse several times until smooth.
- Add water 1/4 cup at a time and pulse a few more times.
- Store in refrigerator until ready to use.
Notes
Salad can be made several hours in advance and stored in refrigerator. Make sure to wait to add avocado and dressing just prior to serving.
Sautéed version: Make raw salad and add avocado dressing and then sauté it for 4-5 minutes and serve.
Nutrition Facts includes salad alone. The avocado dressing has 100 Calories per 1/4 cup and 11g fat.