1/2 ripe avocado
3tbsp silken tofu (firm)
2 tbsp extra virgin olive oil or flaxseed oil
3 tbsp filtered water
1tbsp apple cider vinegar
1tsp lemon juice
1tsp raw honey
1/2 tsp sea salt
pepper to taste
1 bunch Russian Kale, washed and stalks removed
1 bunch fresh watercress, washed and stalks removed
2 sticks of celery, finely chopped
4 large radishes, halved and sliced.
2 cups alfalfa sprouts
1 cup unsulphured apricots, chopped
Bunch up the kale and shred with a sharp kitchen knife. It’s very important that you shred it finely as there’s nothing worse than getting huge leaves of kale in your salad. Place in a large bowl.
Roughly chop the watercress and add to the bowl/
Add the alfalfa, radishes and apricots.
Add 1 large tbsp of dressing to each salad bowl and toss really well.
Blend all the ingredients in a food processor or blender until smooth and creamy. This dressing will keep for up to 3 days in a sealed container.