Marinated Kale Salad

big bunch kale
sea salt
sun dried tomatoes, chopped
green olives, chopped or sliced
avocado, cubed
tomato, chopped
DRESSING:
balsamic vinegar
red wine
basil (dried or fresh)
onion, chopped
garlic, minced
salt
honey
extra virgin olive oil

1. Chop kale into small ribbons.  Massage salt into the kale and then let sit while preparing the rest of the salad.  This will allow the kale to break down.

2. Prepare the dressing in a blender.  How much  you make depends on how big your salad is.   For a medium large size salad - use about 1/4C of wine and vinegar and add the basil, onion, garlic honey and salt to taste.  Keep in mind you have already salted the kale.  Whisk everything together, and slowly drizzle in the oil while the blender is on med/high speed all the while, until the dressing becomes thick.  Taste test it with a leaf of kale and adjust flavors as needed.

3. Toss dressing into kale (using the amount you prefer to taste) then toss in the rest of the toppings.

4. This salad keeps well in the fridge, if you dip your avocado in lemon water before putting it in the salad.

Recipe Type: Salad, Vegetarian