Salad

• kale with coarse stems and ribs removed, about 6 cups, freshly torn leaves
• 1 avocado peeled, pitted and sliced thinly, medium/large, ripe, Hass variety
• 1 cup strawberry halved, fresh

 Strawberry-Apple Cider Vinaigrette

• 2 cups strawberries whole with tops off (frozen okay and it’s what I used)
• ¼ cup apple cider vinegar
• 3 to 4 tablespoons honey or to taste (agave may be substituted to keep vegan)
• 3 to 4 tablespoons olive oil
• ¾ teaspoon salt or to taste
• ¾ teaspoon black pepper or to taste
• 1 clove garlic optionally add to create a more savory dressing (I didn’t use either, garlic and/or 2 tablespoons diced
• 1 clove red onion optionally add to create a more savory dressing (I didn’t use either, garlic and/or 2 tablespoons diced