FOR THE LEMON VINAIGRETTE
To make the vinaigrette, whisk together the olive oil, apple cider vinegar, lemon juice, lemon zest, maple syrup, salt and pepper in a small bowl and set aside.
To prepare the salad, place kale in a large bowl. Pour desired amount of dressing over the kale and massage into leaves for several minutes.
Toss kale with avocado, blueberries, almonds and feta cheese.
Serve immediately or allow to sit in the fridge for several hours. Store the remaining dressing in a container in the fridge for later use (I only used half the dressing).
Calories: 278kcal | Carbohydrates: 22g | Protein: 7g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 99mg | Potassium: 596mg | Fiber: 4g | Sugar: 9g | Vitamin A: 6782IU | Vitamin C: 89mg | Calcium: 170mg | Iron: 2mg