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2 cups of kale, torn or chopped
half avocado sliced
1/2 cup raspberries
1/4 cup crumbled blue cheese
1/4 cup pecan pieces
1/2 cup olive oil
1/4 cup  balsamic vinegar
2 Tbsp honey
1 Tbsp dijon mustard
1/8 tsp black pepper
1/8 tsp salt
1/8 tsp garlic powder

Combine the ingredients for dressing into a jar or other handy container and shake well to mix flavors. (This recipe makes a batch of dressing that you can store in the fridge for up to a week. Use on salads or as a marinade.) Mix 2–3 tablespoons of dressing with the kale and let marinate for a few hours or overnight if you are making the salad ahead of time. Plate the kale and top with avocado, raspberries, blue cheese and pecans. To make this salad into a main course, just add a favorite protein. The flavors work well with chicken, salmon, hardboiled eggs, chickpeas or cannellini beans.