Rainbow Salad with Beet, Kale & Avocado Dressing



  • 2 large red and/or golden beets, peeled

  • 2 cups loosely packed finely chopped kale

  • 2 tbsp shelled unsalted whole pistachios

  • 2 tbsp soft goat cheese, crumbled

  • 1 tsp unsalted sunflower seeds


  • 2 cloves garlic

  • 1 large avocado, peeled, pitted and chopped

  • Juice of 1 lime

  • 1 1/2 tbsp extra-virgin olive oil

  • 1 1/2 tbsp apple cider vinegar

  • 1 tbsp chopped fresh basil leaves, plus additional for garnish

  • 2 tsp raw honey

  • Pinch each sea salt and ground black pepper


  1. Slice ends off beets. Working one at a time, secure beets in a spiral slicer and turn the crank to create noodles.

  2. In a large bowl, combine beet noodles, kale, pistachios, cheese and seeds.

  3. To a mini food processor or blender, add all dressing ingredients plus

  4. tbsp water; process until smooth. Add more water, 1 tbsp at a time, and process until dressing reaches desired consistency.

  5. Pour dressing over kale and beet mixture; toss to combine. Let sit for 5 minutes to allow dressing flavors to permeate the ingredients; toss again before serving. Garnish with additional basil (if using).