INGREDIENTS
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1 large bunch purple kale, stems removed and discarded
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Juice of 1 small lemon
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1 Tablespoon white balsamic vinegar
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1 Tablespoon honey
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2 Tablespoons olive oil
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2 Tablespoons avocado, plus the remainder for serving
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4 ounces goat cheese
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1/2 cup dried cranberries
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1/2 a red onion, sliced thin
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1/2 cup roasted pecans or walnuts (optional)
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Salt and pepper to taste