DIRECTIONS

Place all topping ingredients in a medium skillet. Cook over medium-low heat for about 5 minutes or until lightly toasted and fragrant, stirring frequently. Place all dressing ingredients in a small food blender; puree until smooth. Place all salad ingredients except avocado in a large bowl and drizzle with dressing; toss well to coat. Add avocado and toss again lightly. Transfer to 6 serving plates or bowls and sprinkle with oat topping.

Ingredients

Toasted Oat Topping

1/2 tablespoon butter
1/3 cup sliced almonds, coarsely chopped
3 tablespoons steel cut oats (not instant)
1/8 teaspoon seasoned salt
1/4 teaspoon Italian herb seasoning

Dressing

6 tablespoons extra virgin olive oil
1/3 cup quartered red or green Grapes from California (slightly heaping)
1/4 cup wine vinegar
1 tablespoon honey
1/4 teaspoon sea salt
Freshly ground pepper to taste

Salad

1 (12-oz.) bag broccoli slaw
2 cups lightly packed torn curly kale
1 1/2 cups halved Grapes from California
1/2 cup minced red onion
1/3 cup chopped dried figs
1 large firm but ripe avocado, diced
Freshly ground pepper to taste

DIRECTIONS

Place all topping ingredients in a medium skillet. Cook over medium-low heat for about 5 minutes or until lightly toasted and fragrant, stirring frequently. Place all dressing ingredients in a small food blender; puree until smooth. Place all salad ingredients except avocado in a large bowl and drizzle with dressing; toss well to coat. Add avocado and toss again lightly. Transfer to 6 serving plates or bowls and sprinkle with oat topping.

Notes

This is a Clean-eating recipe

This is a Gluten-free recipe

This is a Vegetarian recipe

This recipe supports heart health

This recipe supports brain health

This recipe supports colon health

This recipe supports immune health

Servings

Makes 6 servings.

Nutritional Information

Nutritional analysis per serving: 320 Calories; Protein 5 g; Carbohydrate 29 g; Fat 22 g (62% Calories from Fat); Saturated Fat 3.5 g (10% Calories from Saturated Fat); Cholesterol 5 mg; Sodium 160 mg; Fiber 7 g.