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  • Writer's pictureThe MS Cookbook

Kale Avocado Salad

Combining kale with avocado allows the kale to take on a creamy texture. Add mango and the dish gets crunchy and tangy. INGREDIENTS 1 bunch of kale 2 or 3 avocados (1-11⁄2 for the dressing, and however many you wish to have in the salad) 1 or 2 mangos (or however many you wish) Almonds (or previously toasted & chopped almonds) Toasted coconut 1⁄3 cup Veganaise 11⁄2 tbsp. Apple Cider Vinegar Lemon/lemon juice 1 tsp Salt Any oil, including avocado oil

1) Wash kale and remove stems

2) Cut/tear in to bite size pieces

3) Drizzle with oil and massage oil in to the kale pieces

4) Chop almonds and toast them in a pan with oil (Salt if desired)

5) Cut all of the avocados in to bite size pieces (1 is used for the dressing)

6) Cut all of the mango in to bite size pieces

7) Add the avocado and mango and drizzle with lemon juice


1) Add 1-11⁄2 avocados, Veganaise, apple cider vinegar, lemon juice, and salt to a blender (add ingredients until desired consistency/flavor is reached)

2) Blend until smooth

3) Add dressing to salad and toss

4) Top with desired amount of almonds and coconut

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