Purple Kale Salad with Shallot Red Wine Vinaigrette
Prep Time10 minutes
Total Time10 minutes
Yield: 4 servings
- 1 shallot, chopped (about 1 T)
- 1 tsp dijon mustard
- 1/2 cup olive oil
- 1/4-1/3 cup red wine vinegar (depending upon how tangy you desire)
- sea salt + freshly ground black pepper to taste
- Untitled Ingredient
- 1 bunch purple kale, ribs removed + chopped
- 4 celery stalks, chopped
- 1 apple, thinly sliced
- 1/2 cup parsley leaves
- 1/4 cup walnuts
- 1/4 cup yellow raisins
- 1 avocado sliced
In a jar with a tight fitting lid combine chopped shallot, dijon mustard, olive oil, red wine vinegar, sea salt and black pepper. Tighten lid and shake dressing until emulsified.
Mix kale, celery, apple, parsley, walnuts and raisins in a large salad bowl and drizzle dressing until lightly coated (you may not necessarily use all the dressing in the jar) and toss.
Top with sliced avocado.