1 bunch kale, tough stems and center ribs removed
1 avocado, peeled and chopped
2 tablespoons lemon juice
1 tablespoon white balsamic vinegar
1 cup thinly sliced red cabbage
1 large apple, cored and chopped
2 tablespoons chopped unsweetened, unsulfured dried cherries, blueberries or currants (see note)
1/2 medium red onion, minced
2 tablespoons chives, chopped
2 tablespoons slivered almonds
Roll up each kale leaf and slice thinly. Add to bowl along with avocado, lemon juice and vinegar. Using your hands, massage the avocado, lemon juice and vinegar into the kale leaves until the kale starts to soften and wilt and each leaf is coated, about 2 to 3 minutes.
Mix in red cabbage, apple, dried cherries, onion, and chives. Sprinkle with almonds.