Salad Ingredients:

• 4-5 ounces baby kale (a bag or pre-washed works perfectly)
• 1 large avocado, cut into large cubes
• 1 fennel bulb, shaved on a mandoline or very thinly sliced
• ½ cup almonds, toast lightly and roughly chopped
• Lemon Garlic Vinaigrette (recipe follows)
• Freshly ground black pepper

Lemon Garlic Vinaigrette Ingredients:

• 2 cloves garlic, finely chopped
• 2 ounces fresh lemon juice
• 2 teaspoons anchovy paste
• 2 teaspoons Dijon
• 4 ounces extra virgin olive oil
• Salt and pepper to taste (NOTE: the anchovy paste is salty, so start light with the salt, taste and add more if desired)

Instructions:

• Whisk all the dressing ingredients in a bowl until combined.  Alternately, put all ingredients in a lidded jar, cover tightly and shake to combine.
• In a large bowl combine all ingredients and enough of the vinaigrette to lightly coat the kale.
• Taste and add more vinaigrette if desired.
• Top with freshly ground black pepper.