The BEST Crunchy Green Salad (with Tortilla Chips)

Servings: 4

• 4 cups Kale, finely chopped
• 1/3 cup Fresh Parsley, finely chopped
• 1 Honeycrisp or Pink Lady Apple, finely chopped
• 1/2 cup Bubbies Kosher Dill Pickles, finely chopped
• 1 large English Cucumber, finely chopped
• 3 Scallions, chopped, about 1/3 cup
• 1 Avocado, sliced into small cubes
• 3 Celery Stalks, finely chopped
• 1/4 cup Almonds, crushed
• 1/4 cup Fresh Basil, chopped (optional)
• Sea Salt Tortilla Chips, for serving (optional)

For the Dressing:

• 3 tbsp. Apple Cider Vinegar, or Red Wine Vinegar
• 2 tbsp. Olive Oil
• 1 Garlic Clove
• 2 tsp. Dijon Mustard
• 1 tsp. Salt
• 1 tsp. Black Pepper
• 1 tsp. Dried Oregano

1. For the dressing, whisk all ingredients together until smooth.
2. For the salad, toss all ingredients together until well-combined. Drizzle on the dressing, then toss once more to coat in the dressing.
3. Enjoy as is, or serve with sea salt tortilla chips for added texture!