Kale…kale…and more KALE! Here is an easy recipe to get your greens going for the week!

Crunchy Kale Salad

  • 4 cups kale, washed, trimmed, and shredded
  • 2 cups red cabbage, shredded
  • 2 cups green cabbage, shredded
  • 1 Granny Smith apple, julienned
  • 1 avocado, peeled, pitted, and diced
  • 1 cup almonds, roughly chopped
  • 1 cup dried cranberries

Maple Orange Tahini Dressing

  • 1 orange, juice of (about 1/2 cup)
  • 1 tbsp maple syrup
  • 3 tbsps tahini
  • pinch of salt
  • 1/3 cup olive oil
  • lemon juice to taste

To make the dressing, combine oj, maple syrup, tahini and salt. Whisk together. Slowly add the olive oil and lemon juice until combined. In a large bowl, combine kale, cabbage, apple, avocado, almonds and dried cranberries. Pour the dressing over the greens and toss until evenly coated.

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