This recipe is in Chinese. Here is a translation of the recipe and topic:
Topic: Avocado and walnut oil (or olive oil) are used to season this salad, mixed with crisp apples, kale, and walnuts. Source: Whole Life, January/February 2011.
Recipe: 4 servings Ingredients: – 1 ripe avocado, halved and seeded – 2 tablespoons white wine vinegar – 2 teaspoons Dijon mustard – 3 tablespoons walnut oil or extra-virgin olive oil – Kosher salt and freshly ground black pepper – 1/2 bunch kale (8 ounces), stems and tough ribs removed, leaves thinly sliced – 1 small red beet, peeled, thinly sliced – 1 crisp apple, thinly sliced into wedges – 1/2 cup toasted walnuts, chopped
Directions: 1. In a food processor, combine the avocado, vinegar, mustard, and oil. Pulse until smooth (it will be thick). Season with salt and pepper. 2. In a large bowl, combine the kale, beet, apple, and walnuts. Toss with the avocado dressing. Season with salt and pepper. Serve immediately.
27.04.2023 @ 17:04
This recipe is in Chinese. Here is a translation of the recipe and topic:
Topic: Avocado and walnut oil (or olive oil) are used to season this salad, mixed with crisp apples, kale, and walnuts. Source: Whole Life, January/February 2011.
Recipe:
4 servings
Ingredients:
– 1 ripe avocado, halved and seeded
– 2 tablespoons white wine vinegar
– 2 teaspoons Dijon mustard
– 3 tablespoons walnut oil or extra-virgin olive oil
– Kosher salt and freshly ground black pepper
– 1/2 bunch kale (8 ounces), stems and tough ribs removed, leaves thinly sliced
– 1 small red beet, peeled, thinly sliced
– 1 crisp apple, thinly sliced into wedges
– 1/2 cup toasted walnuts, chopped
Directions:
1. In a food processor, combine the avocado, vinegar, mustard, and oil. Pulse until smooth (it will be thick). Season with salt and pepper.
2. In a large bowl, combine the kale, beet, apple, and walnuts. Toss with the avocado dressing. Season with salt and pepper. Serve immediately.