Kale and Avocado Salad with Vinaigrette

Kale and Avocado Salad with Vinaigrette

Ingredients:
15 kale leaves, chopped
1⁄2 brain of purple cabbage, chopped
1 tomato, chopped
1⁄2 avocado, diced
For the vinaigrette
1⁄2 cup (125 ml/4 oz) olive oil
1 tablespoon balsamic vinegar
1 tablespoon honey
1⁄2 tsp dried basil or 15 new basil leaves
4 garlic cloves, chopped
Sea salt and freshly ground pepper

Directions:
1. Very first deliver the vinaigrette. Mix all the ingredients for it in a bowl. in a individual bowl, add all the other ingredients.
2. Add 1 tbsp of the vinaigrette to the salad and throw very well. Help save the remaining dressing
3. For other salads, or Use as a marinade for grilled or roasted vegetables.
4. Be aware: If you need to conserve a serving for afterwards, retailer the chopped ingredients individually
5. In your refrigerator, and throw with the dressing specifically right before having.