½ bunch of kale
1 large beet, peeled and grated
1 red pepper, diced
1 ripe avocado, flesh removed from the skin and pit discarded
1-2 tbsp. fresh lemon or lime juice (depending on your preference)
1 clove of garlic, minced
1 green onion, chopped
½ tbsp. dried dill
Dressing:
Put the avocado, lemon or lime juice, dill, garlic, and green onion into a blender with 1-2 tbsp. of water. Puree until smooth and add more water as necessary to get the desired consistency. Taste and add more juice or salt if needed.
Salad:
Wash kale leaves and remove the ribs (as you would do with romaine lettuce). Chop the kale into shreds as with cabbage. Put the kale into the salad bowl and sprinkle with a ¼ tsp. salt (approx.). Knead the kale for a few minutes until it begins to wilt slightly. It will begin to look wet and will become quite fragrant. This process does not take long and prevents the kale from tasting bitter.
Mix the grated beet and red pepper into the kale. Mix in the dressing and serve.