Fall Kale Apple Salad || Avocado Dressing

It’s just about Thanksgiving already, and I'm trying to keep it healthy around here, which isn't too hard when I keep the pantry filled with things like winter squash, apples, citrus, onions, kale, rice, tofu, beans and toasted nuts and seeds. 


But come next week, I'm sure there will be cookies, candy, meat and dairy looming. In that case, this kale and apple salad makes a perfect addition to the Thanksgiving menu. It's fresh, full of seasonal (Autumn), local produce like apples, kale and onions. Not to mention, it’s also high in antioxidants, fiber and healthy fats. No grains, refined sugar, dairy, cream or mayonnaise in this recipe. It will add a lovely punch of color to your overall Thanksgiving table as well. 


Have you noticed that most of the traditional Thanksgiving dishes are white or brown? Turkey, ham, mashed potatoes, gravy, onions, rolls, rice, and even marshmallow yams and creamed corn are dull in color. 

Make it your job this year to be sure to balance each white/brown dish with something colorful, bright and fresh. There are so many ways to make lasting memories with healthy plant-based foods (no just unhealthy foods) like roasted brussels sprouts or carrots, chopped kale salad, butter lettuce salads, baked acorn squash, steamed asparagus, mashed sweet potatoes and so on. 



Yields ½  cup dressing


  • 1 avocado, peel removed, core removed

  • 1 lemon juice only

  • 1 Tbsp tahini

  • 1 Tbsp olive oil

  • 3 Tbsp rice vinegar

  • 1 Tbsp agave nectar or honey

  • ½ tsp sea salt


  1. In a Vitamix or high speed blender, blend well until smooth (as shown in photo).



yields: 2 large dinner salads or 4 side dishes


  • 1 head lacinato kale or 6 cups baby kale

  • 1 lemon, juice only

  • 1½  crispy cold granny smith apple

  • ½ cup raisins

  • 3 scallions

  • 1½ cup almond slivers

  • 2 small shallots

  • Drizzle of honey

  • 1 tsp olive oil


  1. Preheat the oven to 375 degrees F.

  2. On a baking dish, place the slivered almonds. Bake for 10 minutes or until golden brown.

  3. Remove apple cores or cut in half and slice around the core and seeds. Chop apple into small pieces or wedges. Set aside and sprinkle with lemon juice from half the lemon.

  4. If you’re using lacinato kale, remove thick stems and chop the leaves very finely. Put kale in a bowl, sprinkle with half the lemon juice. Toss and set aside.

  5. Chop shallots into thin slices, and coat with olive oil and honey. Bake in the oven for about 10-15 minutes. Check on them every five minutes, tossing to prevent burning.

  6. Meanwhile, chop scallions into thin slices as garnish.

  7. In a large salad bowl, combine all of the ingredients together and toss.

  8. Add the avocado dressing and toss again.

Cabbage, Kale, Apple Chop & Avocado Dressing

Today was such a great Sunday. Especially because the entire family was together. It has been me and the boys all week for almost 7 days now. Work was also insane. So the stress and exhaustion had set in about Friday.

I have to apologize for all the salad recipes latey but when I'm by myself all I eat are salads. Not just greens but jam packed nutrition in a bowl - sprouted nuts, seeds, omegas, fiber, dark greens, herbs and sometimes quinoa too. So...here I am sharing these with you, hope you aren't sick of salads yet {wink}!

But today was extra wonderful and made up for all the craziness last week.

We not only went to brunch with a few friends up the street but we also saw the waves and explored the reefs at low tide. Then we all spent the rest of the afternoon at the farmer's market. 

We found such a beautiful array of veggies and fruit. I bough this amazing {above} dark green cabbage, organic kale, lemons, avocado and spring onions. 

I decided to make a huge green salad {surprise surprise! i really need to branch out again} out of everything we had purchased. 

I had this great avocado dressing in mind. I wasn't sure how it would turn out after all was said and done. But I decided to go for it and YAY it turned out better than I could have imagined. 

The rain and wind started later in the day and so we decided to cook up some tofu to add on top of the hearty, raw dark green salad. 

Avocado Dressing

1/2 avocado
2 lemons, juice
1 Tbls tahini {i used raw but you don't have to}
1/4 c olive oil
5 Tbls rice vinegar
1.5 tsp agave nectar
large pinch, sea salt
In a Vitamix or high speed blender, add all of the above EXCEPT for the rice vinegar. Blend well, until smooth, as shown above. 
Read below to see what to do with the rice vinegar. 

Cabbage, Kale & Apple Chop

1/2 head kale, thinly chopped and washed
1/2 head cabbage, thinly chopped and washed
1 apple, julienned
2 green onions, sliced {optional}
1/3 sprouted sunflower seeds
1/3c goji berries
1/3 golden raisins
sesame seeds, sprinkled, garnish

In a bowl combine all of the above ingredients. Mix. Then add RICE VINEGAR {from above}. Toss again with the rice vinegar. Then add about 4 heaping tablespoons of the avocado dressing! Mix and keep adding dressing until desired texture/consistency. 


It was a wonderful weekend. So great that I can't wait until the next one!