By Susan MacTavish Best, Living MacTavish
This kale salad has proven to be a winner time and time again among both meat lovers and vegans alike.
Serves 6
For the vinaigrette:
1/3 cup of toasted sesame seed oil
1/4 cup of toasted sesame seeds
1 clove of grated garlic
A sprinkling of rice vinegar (or any kind of vinegar will do finely but I find this tastes the best to me)
Salad:
1 bag of chopped kale, or a bunch of kale chopped into thin strips
1 avocado sliced
Salt and pepper to taste
Mix the vinaigrette together and then toss with the salad. Let the salad marinate for at least 30 minutes. The salad will last for a day or two in the fridge.
