Kale Salad 

This salad packs in a slew of nutritional powerhouses including kale, onions, tomatoes and avocado. Pair it with a tasty vinaigrette dressing and it’s sure to please.
 
Nutrition information (per serving: 1 cup): Sodium (385mg); Sugars (3g); Cholesterol (0mg); Saturated Fat (1.5g); Fiber (5g); Protein (6g); Carbohydrates (18g)
 

4 cups red curly kale, washed and dried
 
½ cup grape tomatoes, halved
 
½ cup red onion, thinly sliced
 
1 avocado, sliced
 
½ cup Vinaigrette Dressing 

Chop kale.
 
Add remaining ingredients.
 
Mix well.
 

Cutting an Avocado
To cut and separate an avocado from the skin, cut lengthwise all the way around the seed and twist to open the two halves to expose the pit. Place the half with the pit on the cutting board. Gently tap the pit with the knife, with enough pressure so it sticks in the pit. Turn the knife to twist the pit out, then remove the pit from the knife. Cut the pitted avocado halves again into four quarters and peel the skins away from the avocado.
 
For tender kale, massage kale and vinaigrette with clean hands for two to three minutes.
 
For chewy kale, combine ingredients in a large bowl and mix well.