Kale Slaw with Avocado & Almonds

Name: Kale Slaw with Avocado & Almonds
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters toasted almonds, chopped; 1 avocado; 2 Tbsps balsamic vinegar; 1 teaspoon dijon mustard; 0 green cabbage; 1 Tbsp honey; 1 bunch tuscan kale; 2 Tbsps lemon juice; 59 milliliters olive oil

Kale Slaw with Avocado & Almonds is a gluten free, dairy free, and primal side dish. This recipe serves 6. One serving contains 239 calories, 5g of protein, and 20g of fat. Head to the store and pick up lemon juice, dijon mustard, tuscan kale, and a few other things to make it today. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes approximately 10 minutes.

Instructions

Stack the kale leaves in a tight bunch and slice into thin shreds, starting with the tops. Slice the cabbage into shreds and toss it bit by bit with the kale, adding until the amounts of kale and cabbage are roughly equal.To make the dressing, whisk together the lemon juice, honey, mustard and balsamic vinegar. Taste and adjust to your preference, adding more honey for sweetness or more mustard for increased zing.

Ingredients you will need

Balsamic Vinegar

Cabbage

Mustard

Honey

Juice

Lemon

Kale

Equipment you will use

Whisk

Add oil bit by bit as you whisk until the dressing thickens.

Ingredients you will need

Cooking Oil

Equipment you will use

Whisk

Pour dressing over salad and toss to combine. Pit and peel the avocado, cut into quarters, then slice into small pieces and toss with the salad (the avocado should blend with the dressing, making the slaw creamy). Top salad with chopped almonds and serve.

Ingredients you will need

Almonds