Kale, Apple, Beet and Walnut Salad with Avocado Dressing

  • 1 ripe avocado
  • 3 Tbsp white wine vinegar
  • 2 tsp Dijon mustard
  • ¼ tsp agave syrup or sugar
  • 1 ½ Tbsp walnut oil
  • 1 ½ Tbsp olive oil
  • Kosher salt and freshly ground pepper
  • ½ bunch red kale
  • 1 small red beet
  • 1 sweet, crisp apple
  • ½ cup toasted walnuts

Combine avocado, vinegar, mustard, sweetener and oils in a food processor.  Blend until smooth.  Season with salt and pepper to taste.  Remove stems from kale.  Bunch a heaping handful of leaves together on a cutting board and slice thinly with a sharp knife.  Place in large bowl.  Repeat with remaining kale leaves.  Peel and thinly slice the beet into rounds.  Stack rounds and slice into matchstick pieces and add to kale.  Core and thinly slice the apple.  Either stack and slice into matchstick pieces or leave as is.  Add to bowl along with toasted walnuts.  Pour the avocado dressing over salad and toss to coat.  Serve immediately.