Rainbow Salad With Beet Kale Avocado Dressing Recipes

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RAINBOW SALAD WITH BEET, KALE & AVOCADO DRESSING



Rainbow Salad with Beet, Kale & Avocado Dressing image

The fresh crunch of beets and kale pairs wonderfully with this creamy homemade avocado dressing. Adjust the amount of honey, salt or black pepper to your taste. If you'd like more color, use both red and golden beets.

Provided by Amie Valpone

Categories     Salad

Time 25m

Yield 4

Number Of Ingredients 13

2 large red and/or golden beets, peeled
2 cups loosely packed finely chopped kale
2 tbsp shelled unsalted whole pistachios
2 tbsp soft goat cheese, crumbled
1 tsp unsalted sunflower seeds
2 cloves garlic
1 large avocado, peeled, pitted and chopped
Juice of 1 lime
1 1/2 tbsp extra-virgin olive oil
1 1/2 tbsp apple cider vinegar (TRY: Bragg Organic Apple Cider Vinegar)
1 tbsp chopped fresh basil leaves, plus additional for garnish
2 tsp raw honey
Pinch each sea salt and ground black pepper

Steps:

  • Slice ends off beets. Working one at a time, secure beets in a spiral slicer and turn the crank to create noodles. In a large bowl, combine beet noodles, kale, pistachios, cheese and seeds. To a mini food processor or blender, add all dressing ingredients plus tbsp water; process until smooth. Add more water, 1 tbsp at a time, and process until dressing reaches desired consistency. Pour dressing over kale and beet mixture; toss to combine. Let sit for 5 minutes to allow dressing flavors to permeate the ingredients; toss again before serving. Garnish with additional basil (if using).

Nutrition Facts : Calories 244 calories

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