Ginger Creamed Pecan Dressing & Chopped Kale Salad w/ Citrus

Dressing:

1/2 cup pecans, soaked overnight preferably or min 30-60 mins at the very least
1/4 c extra virgin olive oil
juice from 1 lemon juice
1/4 cup filtered water
1/2 tbsp freshly grated ginger
1 tbsp green onion, use the white parts mostly
pinch of Himalayan or celtic salt

1 tsp maple syrup

Salad

3 cups kale, well chopped into small bite sized pcs

1/4 cup red cabbage, cone#4

2-3  radishes, thinly sliced #4
1 grapefruit –or pomelo, diced
1 orange  diced
1 blood orange diced
1 ripe but firm avocado – peeled, pitted and chopped
⅛ small red onion – finely chopped
sea salt and freshly ground black pepper – to taste

Method

Dressing:

Place soaked pecans, olive oil, lemon juice, water, fresh ginger, green onion, salt, maple syrup into blender.  Process mixture, scraping down sides until a creamy mixture is reached. Pour into a serving dish and set aside.

Next, chop the kale and place in your serving bowl.  Add in the finely sliced cabbage and toss gently.  Top with citrus, pecans, radish and avocado.  Pour dressing over salad generously and toss well