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  • 2 to 3 tablespoons extra-virgin olive oil (preferably cold pressed)
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon agave nectar
  • 2 teaspoons dijon mustard
  • salt and pepper to taste (keep in mind that you will be salting the kale)
  • 4 to 5 big stalks of green or purple kale
  • 1 small green apple, cut into small pieces
  • ½ avocado, cubed
  • 1 tablespoon red onion, sliced into thin strips
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