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From the Co-op's homemade cookbook binder.

Wash and de-stem 1 bunch KALE; chop finely. Pour on 1 TBS OLIVE OIL and 1/4 TBS SALT. Roll up your sleeves and toss and squeeze the kale until it wilts, about 3-5 minutes or so. Let sit 30 minutes.

Dice 1/4 RED ONION. Whisk the juice of a LEMON into a TSP DIJON MUSTARD a pinch of SALT, a grind of PEPPER, and the ONION. Let sit 15 minutes.

Slice or dice 1 AVOCADO & salt lightly; toast 1/2 c[up] ALMONDS and chop; grate/shred 1 peeled CARROT and 1-2 peeled BEETS.

Whisk enough olive oil into mustard-lemond mixture to make a dressing. Add avocado, almonds, and root vegetables to kale and toss. Dress to taste.

Variations:
(1) Use 3-4 beets instead of the carrot. Substitute some grapefruit or orange juice for the lemon juice, and add the flesh of a grapefruit or orange.
(2) Add scallions, sesame, and toasted nori; make the dressing from mirin, sesame oil, tamari, and rice wine vinegar; substitute a very little ginger for the onion.
(3) Substitute for the root vegetables a diced tomato or two and some shaved parmesan.

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