-6-8 oz. of kale (Tuscan or dino kale are particularly fantastic)
-6-8 dried apricots
-1/3 or so cup cooked beans (I love Good Mother Stallard beans, but also try cannelloni or pinto beans)
-1/4 or so cup almonds
-8-10 flakes of Parmesan cheese
-1 T. extra-virgin olive oil
-2 T. red wine vinegar
-salt and pepper
Fold a piece of kale in half lengthwise and use your fingers to tear out the tough inner stem. Repeat with the other leaves of kale (you can save the stems to use in stir-fries, sauces, or soups). Tear all the leaves into bite-sized pieces and put them in a medium-sized mixing bowl.
Cut the apricots into little bits and add them to the bowl with the kale, along with the beans, the almonds, and the cheese. Whisk together the oil and vinegar (or shake it in a small canning jar). Pour the vinaigrette and a healthy pinch of salt over the salad and use your fingers to toss and rub everything together. Transfer the salad to a bowl or a lunch container (if eating later).
Just before eating, slice the avocado into cubes and spoon them over the salad. This salad will keep for about 24 hours, preferably refrigerated.