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Kale Salad With Apricots, Avocado & Parmesan

282 faves | 2 recommends


Spontaneity and flexibility are key!!
Miriah Wall   •  16 Apr   •  Report
Great idea for a blog post! I'll write one up now.
Andrea Cutright   •  16 Apr   •  Report
Hmm.. A question I have never considered... I love kale but my interpretation of recipes tends to be loose and I just pick up whatever is local and lovely at the co-op!! Good luck on your quest, now you have me thinking!!
Miriah Wall   •  16 Apr   •  Report
Can any friend foodies explain kale to me and the different versions, Tuscan and dino?!
MÃ¥rten Thorslund   •  16 Apr   •  Report
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6-8 ounces of kale (Tuscan or dino kale are particularly fantastic)

6-8 dried apricots

1/3 or so cup cooked beans (I love Good Mother Stallard beans, but also try cannellini or pinto beans)

1/4 or so cup almonds

8-10 flakes of parmesan cheese

1 tablespoon extra-virgin olive oil

2 tablespoons red wine vinegar

1/2 avocado

salt and pepper

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