For the Dressing:
1/4 cup Balsamic Vinegar
2 TB Extra Virgin Olive Oil
2 TB pure Maple Syrup
1 tsp Salt
Freshly ground Pepper, to taste
For the Salad:
1 bunch of Kale, stems removed and chopped
1/2 tsp Salt
2 - 15oz cans Chickpeas, drained and rinsed
1/2 cup chopped Basil
1/2 cup dried Cranberries
1 cup diced Red Onion OR you could use just a bit of finely chopped onion from this week's share along with some of the greens finely chopped
1/2 cup lightly Salted Almonds, roughly chopped
1 Avocado, cubed
Place the dressing ingredients in a small bowl. Whisk to combine. Place chopped kale in a large bowl. Sprinkle with 1/4 tsp salt. Massage salt into leaves until kale softens and turns a bit darker in color. In a medium bowl, combine chickpeas, basil, cranberries, red onion, almonds and avocado. Toss to combine. Dump mixture into bowl with chopped kale. Add dressing and stir to combine. Serve with additional almonds on top.