Cooking Instructions
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Step 1
Remove the core, chop and shred the
Red Cabbage (1/2)
.
Step 2
In a large bowl, add the
Kale (6 1/2 cups)
and red cabbage.
Step 3
In a small bowl, add the
Shallot (1)
,
Red Wine Vinegar (1/3 cup)
,
Ground Black Pepper (1/4 tsp)
,
Salt (1/4 tsp)
,
Granulated Sugar (1 tsp)
and
Olive Oil (1/2 cup)
. Using a whisk, mix the ingredients well.
Step 4
Pour the dressing over the kale and cabbage. With clean hands, toss, bruise and break down the kale and cabbage.
Step 5
On a pan over medium heat, add a little oil,
Assorted Nuts (1 cup)
and
Curry Powder (1/4 tsp)
. Toast the assorted nuts.
Step 6
To serve the salad, add
Avocado (1)
, juice of the
Lemon (1/2)
, and sprinkle the toasted nuts over the top.
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