Kale and Beet Spiral Salad with Avocado dressing

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Servings 4

Prep. Time 10 minutes

Cooking Time 5 minutes


    For the Salad

    1 containers Harvest Fresh spiraled beets
    1 cups loosely packed Harvest Fresh chopped kale
    1 tbsp shelled unsalted whole pistachios
    1 tbsp soft goat cheese, crumbled
    ½ tsp tamari/soy sauce toasted pumpkin seeds

    For the Dressing

    2 cloves garlic
    1 large avocado, peeled, pitted and chopped
    Juice of 1 lime
    1 1/2 tbsp extra-virgin olive oil
    1 1/2 tbsp apple cider vinegar
    1 tbsp chopped fresh basil leaves, plus additional for garnish
    2 tsp raw honey
    Pinch each sea salt and ground black pepper

    In a large bowl, combine beet noodles, kale, pistachios, cheese and seeds.
    To a mini food processor or blender, add all dressing ingredients plus 1 tbsp water; process until smooth. Add more water, 1 tbsp at a time, and process until dressing reaches desired consistency.
    Pour dressing over kale and beet mixture; toss to combine. Let sit for 5 minutes to allow dressing flavors to permeate the ingredients; toss again before serving. Garnish with additional basil (if using).