4 cups Tuscan, curly or red kale, leaves only
1 head romaine lettuce, outer leaves removed, thinly sliced crosswise
1 ripe avocado
For the dressing:
2 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1. Slice kale very thinly and put in a large bowl. Add romaine lettuce. Cut avocado into 1/2-inch cubes and add to bowl.
4. Put all dressing ingredients into a small sealed container and shake well. Pour over salad in the bowl and mix gently with your hands.
Want to enjoy 'Zen' reading - with no ads and just the article? Subscribe todaySubscribe now