Collard and Kale Creamy Salad

Collard and Kale Creamy Salad:

• half a bunch of kale
• half a bunch of collard greens
• 1 tbsp ACV
• 1/2 tsp salt
• 2 garlic
• .5 avocado
• ¼ cup cherry tomatoes
• 2 tbsp pine nuts
• 4-5 green olives

Dressing: (use half of this for the salad, save half for later)

• 1 cup of soaked cashews
• 1 oz ACV or lemon juice or both
• ¼ red bell pepper
• 1 garlic
• 1/2 tsp salt
• ¼ cup water

Cut the kale and collard greens to bite size pieces or chiffonade them. You don't need to remove the stems but you can if you want; I usually don't remove the stems but if I do I juice them later. Add the ACV, salt, and chopped garlic and massage until wilted and juicy. Chop the avocado to pieces, chop the tomatoes in half, and add to salad along with pine nuts and chopped green olives. 

Separately, add the dressing ingredients into the blender and mix until smooth. Add half to the salad and use the other half as a dip or for kale chips; it is a little sour so it goes well on a salad as opposed to by itself. 

Mix the salad with the added ingredients and you are done!