Whole Living, January/February 2011
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Yield
Serves 4
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Ingredients
- 1 ripe avocado, halved, seed removed
- 2 tablespoons white wine vinegar
- 2 teaspoons Dijon mustard
- 3 tablespoons walnut oil or extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1/2 bunch kale (8 oz.), stemmed and coarsely chopped
- 1 small red beet, peeled and thinly sliced
- 1 sweet, crisp apple, cored and cut into thin wedges
- 1/2 cup toasted walnuts, chopped
