Cabbage, Kale and Apple Salad with an Avocado Dressing

I love cooked kale, but often, raw, it is a little tough. The addition of apples, cabbage and fresh berries drizzled with avocado dressing balance out the flavors to make a simple, yet spectacular salad.

Ingredients
Salad:
1/2 head kale, washed and finely chopped
1/2 head red or green cabbage, washed and finely chopped
1 green apple, julienned
1/3 cup sunflower seeds
1 cup raspberries
1/3 cup golden raisins
1/4 cup flax seeds, to garnish

Dressing:
1 garlic clove
1 cup packed avocado flesh (2 small)
7-8 tbsp water
5 tbsp apple cider vinegar
3-4 tbsp fresh lemon juice, to taste
1/4 cup extra virgin olive oil
1/2 cup packed fresh basil leaves
1/2 cup packed fresh parsley
1/2 cup scallion, chopped (dark green part only, not white)
1 tsp kosher salt, or to taste
Pinch of cayenne (optional)
Sweetener, to taste (I used 1/2 tsp agave)

Preparation
Dressing:
Add garlic clove to food processor and process until finely chopped. Add in the water, oil, avocado, herbs and onion. Process until smooth. Add in the lemon juice and apple cider vinegar slowly. Add in the salt to taste. Toss the salad ingredients together and garnish with the avocado dressing just prior to serving and garnish with the flax seeds. The dressing can be refrigerated for up to five days.

Serves: 4