This is a recipe I modified based on a salad I saw in a Whole Foods deli case. We needed to make sure it was allergy friendly, so we modified it to our dietary needs.
1 bunch of Organic Kale
1 organic avocado, cubed
1/4 c organic purple onion, diced
Juice of 3 organic Lemons (separate into 1 lemon and 2 lemons)
1/2 c Expeller or Cold Pressed Olive Oil
2 cloves garlic
1tbsp stone ground mustard or mayonnaise (emulsifier)
1 tablespoon honey
1 tsp Sea Salt
1/8 tsp ground White pepper
12 hours ahead– Remove the center stalk from the kale and cut into salad sized pieces. Toss in the juice of 1 lemon and store overnight in the fridge in a air tight container (this will wilt the kale).
When ready to prepare– In a blender or food processor, combine the juice of 2 lemons, olive oil, garlic, mustard or mayo, honey, salt and pepper. Blend into a salad dressing.
In a bowl, toss the kale, avocado, purple onion, and salad dressing.
This salad is fantastic topped with sunflower seeds and dried cranberries.