I often like kale salads, when there are enough additions and dressing to make them interesting, and this one was no exception. You can adjust all the proportions to your liking, of course, and eat it for lunch or as a side. I served it as a side to sweet potato and quinoa galettes, and also enjoyed it for lunch (once with crack sauce for a dressing).
6-8 oz of kale
6-8 dried apricots (I used more)
1/3 or so cup cooked beans (I had pinto beans, but use your favorite kind)
¼ or so cup almonds or pecans (optional)
8-10 flakes of Parmesan cheese
1 Tbsp extra-virgin olive oil
2 Tbsp red wine vinegar
salt and pepper
Remove the tough inner stem from the leaves of kale. Tear all the leaves into bite-sized pieces and put them in a medium-sized mixing bowl.
Cut the apricots into little bits and add them to the bowl with the kale, along with the beans, the almonds, and the cheese. Whisk together the oil and vinegar (or shake it in a small canning jar, which is my favorite method). Pour the vinaigrette and a healthy pinch of salt over the salad and use your fingers or salad tongs to toss and rub everything together.
Just before eating, slice the avocado into cubes and spoon them over the salad. This salad will keep for about 24 hours, preferably refrigerated.