By using the plant-based fat from a ripe avocado, instead of refined oil, I've made a winter kale salad that's deeply satisfying and rich in phytonutrients. Using the simple ratio of an acid, a fat, a sodium and a sweet, you can make countless variations of this simple base recipe. Pomegranate seeds add a nice seasonal touch and crunch, and toasted pecans provide a little protein boost.
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Author
Chad Sarno | 2019-06-28
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