Kale Salad With Sun Dried Tomatoes, Avocado And Olives

Do you prepare a spread for Superbowl Sunday? I do each year and it is typically a hodgepodge of Mexican, American and Mediterranean dishes. I always sneak in a salad too - something nutritious but something that will be devoured equally as any plate of nachos.  This simple but addictive salad is on the bill today - kale mixed with briny olives, creamy avocado and sweet sun dried tomatoes. Enjoy...and may your team win!

Kale Salad With Sun Dried Tomatoes, Avocado And Olives

1 large bunch lacinato kale, stems and veins removed, leaves cut into thin strips width-wise {about 8 c}

1 small Haas avocado

1/4 c pitted kalamata olives, sliced

1/4 c sun dried tomatoes packed in oil, drained, patted dry with paper towels and sliced

- and for the dressing

3 T olive oil

3 T balsamic vinegar

1/8 t minced garlic

1/8 t Dijon  mustard

salt and fresh ground pepper to taste

Whisk olive oil, vinegar, garlic and mustard in a bowl until combined.  Add a pinch of salt and pepper and taste to adjust seasonings if you like. 

Place kale in a large bowl with the olives and sun dried tomatoes and toss with the dressing. Cover and refrigerate for one hour to tenderize the kale leaves.

Chop avocado and fold into the salad. Serve immediately.

Serves 4.

Source:  Jill Crusenberry