PERSIMMON AND KALE SALAD

(makes 8 generous servings)

2 large bunches of Lacinato kale
(washed, stems removed, leaves shredded)
6 fuyu persimmons, medium diced
3/4 cup pomegranate seeds
3/4 cup chopped pecans, toasted

Avocado Yogurt Dressing:
2 small avocados, peeled and pitted
1/2 cup plain yogurt
1/4 cup extra virgin olive oil
1/4 cup white wine vinegar
kosher salt and pepper

Mix the avocados, yogurt, olive oil, vinegar, salt and pepper.
In a bowl combine the kale, persimmons, and pomegranate.
Add the dressing and mix well. Add the pecans last.

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