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Kale Salad with Avocado Goddess Dressing


Modification of a recipe in the How Not to Die Cookbook by Michael Gregor, Gene Stone, and Robin Robertson

Steven and Bob brought this creatively modified tasty and healthy dish to the Spring 2018 potluck in Portland.


1 small ripe Hass avocado, peeled and pitted
1 garlic clove, crushed
59 ml1/4 cup chopped fresh parsley
5 ml1 teaspoon dried oregano
30 ml2 tablespoons vinegar
10 ml2 teaspoons blueberries
15 ml1 tablespoon nutritional yeast
2 ml1/2 teaspoon paprika
2 ml1/2 teaspoon turmeric

4 small or medium beets, trimmed and scrubbed
1 bunch red kale, washed, tough stems removed
59 ml1/4 cup cashews and sunflower seeds


DRESSING: In a blender or food processor, combine all the ingredients for the dressing and blend well, scraping down the sides as needed, until smooth. If the dressing is too thick for your liking, add up to 1/3 cup of water and blend to incorporate. Taste to adjust the seasonings. Transfer the dressing to a container with a tight-fitting lid and refrigerate until ready to serve.

SALAD: Preheat the oven to 425 degrees F. Arrange the beets in a baking dish, cover, and bake until tender, 40-60 minutes, depending on the size of the beets. Remove from the oven, uncover, and allow to cool. When cool enough to handle, remove the skins from the beets, if desired. (They should slip off easily.) Slice, dice, or quarter the beets and transfer to a large bowl. Add the cashews and sunflower seeds. Toss gently to combine. When ready to serve, toss the salad with as much of the dressing as desired.

TIP: The Avocado Goddess Dressing is also great over roasted sweet potatoes and steamed cauliflower.

Major Ingredients: