I love making this salad from “True Comfort” Cookbook!
Dressing:
5 minced garlic cloves
1 Tbsp Dijion mustard
1 Tbsp champagne vinegar
pink Himalayan salt and black pepper
2 Tbsp vegan mayo
1/2 C olive oil
Juice from 1/2 lemon
SALAD: 2 bunches kale, chopped
1 avocado, diced
2 TBSP pine nuts (or your fave)
To make dressing: in a medium bowl, whisk garlic, mustard and vinegar. Add pinch of salt and pepper, add mayo, olive oil, lemon juice. Stir to combine. Pour dressing over chopped kale! Top with avocado and nuts. Leftover dressing can be stored for up to 7 days!