Name: Kale Guacamole Salad #SundaySupper
Prep time: 20 min
Total time: 20 min
Ingredients: Juice of 1 lemon; 1 tablespoon apple cider vinegar; ½ teaspoon freshly ground black pepper; ½ teaspoon kosher salt; 1 heaping tablespoon grainy mustard; 2 garlic cloves, minced; ¼ cup extra virgin olive oil; 4 cups washed and massaged kale, roughly torn; 2 avocados, peeled, pitted, and diced; 1 Vidalia onion, thinly sliced; 1 cup cherry tomatoes; 2 oranges, segmented; 1 English cucumber, peeled and thinly sliced; Cilantro and parsley leaves; Corn tortilla chips

Ingredients

Scale

Dressing

Juice of 1 lemon
1 tablespoon apple cider vinegar
½ teaspoon freshly ground black pepper
½ teaspoon kosher salt
1 heaping tablespoon grainy mustard
2 garlic cloves, minced
¼ cup extra virgin olive oil

Salad

4 cups washed and massaged kale, roughly torn
2 avocados, peeled, pitted, and diced
1 Vidalia onion, thinly sliced
1 cup cherry tomatoes
2 oranges, segmented
1 English cucumber, peeled and thinly sliced
Cilantro and parsley leaves
Corn tortilla chips

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Instructions

In a large bowl, place the lemon juice, vinegar, pepper, salt, mustard, and garlic. Whisk to combine. While whisking, stream in olive oil.
Add kale, avocado, onion, tomatoes, oranges, and cucumber. Stir to coat. Top with cilantro and parsley leaves and arrange chips around the outside of the bowl. Best served immediately, but leftovers may be stored in an airtight container in the refrigerator for a day or two.

Prep Time: 20 minutes