1 ripe avocado, halved, seed removed
2 tablespoons white wine vinegar
2 teaspoons dijon mustard
3 tablespoons walnut oil or extra-virgin olive oil
Salt and freshly ground black pepper, to taste
1/2 bunch kale (8 ounces), stemmed and coarsely chopped
1 small red beet, peeled and thinly sliced
1 sweet, crisp apple, cored and cut into thin wedges
1/2 cup toasted walnuts, chopped
Combine avocado, vinegar, mustard and oil in a food processor. Pulse until smooth (it will be thick). Season with salt and pepper. Combine kale, beets, apple and walnuts in a large bowl. Toss with avocado dressing and season with salt and pepper. Serve immediately.
We thank Whole Living, January/February 2011 edition, for this recipe.