A creamy, tangy kale salad with apples, cranberries, and avocado.
Begin by prepping your kale by removing the leaves from the tough stems (hold the stems and pull the leaves off downwards). Roughly pull apart or chop kale leaves and add to large bowl.
Dice up avocado and apple and add to bowl with dried cranberries and hemp seeds. Toss and set aside.
In separate small bowl, add all dressing ingredients and whisk together well until very smooth. Pour onto salad and toss until evenly coated. Serve immediately and store extras in fridge for up to 3 days.