Kale Salad with Ginger Salad Dressing

For many it is the dressing that makes a good salad. Salad must also provide variety and balance. A good salad does not become simply a bowl of everything. In this salad, I have used baby kale, creamy avocados, and sweet tomatoes and ended it with sweet red onion. But it is the dressing that ties everything together. A good salad is fresh, light and refreshing. Enjoy!

Ingredients

THE DRESSING (1-cup)
1 Tbsp. finely chopped shallot
1 Tbsp. (1-inch) peeled and grated fresh ginger root
1 garlic clove, minced
½ cup extra virgin olive oil
3 Tbsp. gluten free tamari sauce
1 ½ Tbsp. rice vinegar
1 Tbsp. gluten free ketchup
1 Tbsp. water
THE SALAD
½ lb. baby kale
1 small red onion, thinly sliced
2 avocados cut to 1-inch cubes
½ lb. tomatoes (preferably cherry), quartered
1 Tbsp. chopped parsley for garnish

Instructions

Whisk all the salad dressing ingredients together and set aside. This will keep for a few days when refrigerated
Toss the salad with the salad dressing and sprinkle with parsley
NOTE: You don't have to use all the salad dressing


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