Ingredients (serves 4)

• 1/4 cup + 1 tablespoon avocado oil (or grapeseed or olive oil) (for the lemon-parsley dressing)
• 1/4 cup fresh lemon juice (1 large lemon) (for the lemon-parsley dressing)
• 1 garlic clove, minced (for the lemon-parsley dressing)
• 1/4 cup fresh parsley leaves (for the lemon-parsley dressing)
• 2 teaspoons pure maple syrup (for the lemon-parsley dressing)
• 2 teaspoons stone ground mustard (for the lemon-parsley dressing)
• Pinch of salt (for the lemon-parsley dressing)
• 1 head kale, leaves thinly sliced
• 1 head Russian red kale, leaves finely chopped
• 1/2 red capsicum, cut into matchsticks (about 1 cup)
• 6 small radishes, thinly sliced
• 1 medium carrot, peeled and grated
• 1/2 small cucumber, peeled and thinly slice
• 1 large ripe avocado, peeled and diced
• 1 x 250g packet of Loved Beets cooked beets, diced
• 1/2 cup raw walnut halves, chopped

Method

1. To prepare the lemon-parsley dressing, in a small blender or food processor, add all of the ingredients for the dressing and blend until smooth and creamy. (you can also whisk the ingredients together in a small bowl if you don’t have a small blender)
2. To prepare the kale salad wash the kale leaves under cold water and pat dry with a paper towel. Remove the stalks and discard. Finely chop the leaves and place in a large serving bowl.
3. Add the remaining ingredients to the serving bowl and add desired amount of dressing. Toss everything together to combine.
4. Tip: Reserve leftover salad dressing for future salads