Kale Salad
Submitted by Sue Lowes on Sep 17, 2012

Kale Salad with Apricots, Avocado and Parmesan

Servings:
4

Complexity:   
Very Easy

Total Time:
30 min.

Ingredients:
6-8 ounces of kale
6-8 dried apricots
1/3 cup or so of cooked beans (Great Northern or Pinto)
1/4 cup or so of sliced, toasted almonds
1/2 cup toasted pine nuts
1/2 cup Shredded Parmesan cheese
1 tablespoon extra-virgin olive oil
2 tablespoons red wine vinegar
1 avocado
salt and pepper

Directions:
Fold a piece of kale in half lengthwise and use your fingers to tear out the tough inner stem. Repeat with the other leaves of kale. Tear all the leaves into bite-sized pieces and put them in a medium-sized mixing bowl.

Cut the apricots into little bits and add th em to the bowl with the kale, along with the beans, almonds, pine nuts and cheese. Whisk together the oil and vinegar. Pour the vinaigrette and a health pinch of salt over the salad and use your fingers to toss and rub everything together.

Just before serving, slice the avocado into cubes and spoon over the salad. This salad will keep for about 24 hours, preferably refrigerated.