If you are careful to avoid letting it sit at room temperature for more than 30-40 minutes, this dressing will last 2-3 weeks in the refrigerator
Ingredients for the dressing: cup avocado oil mayonnaise of a large avocado or of a small one cup flat-leaf parsley, rinsed, dried and roughly chopped cup fresh basil, roughly chopped 2 tablespoons thinly sliced chives 2 tablespoons lemon juice or red wine vinegar teaspoon anchovy paste (or 1 anchovy rinsed, patted dry and minced) teaspoon fine sea salt, plus more if necessary freshly ground black pepper water, if necessary Equipment: a large mixing bowl (or stand mixer with the paddle attachment) measuring spoons measuring cups a cutting board a chefs knife a blender, food processor or stick blender a serving bowl salad tongs How to make Kale Beet Salad For the salad: Step 1: Rinse and pat dry the kale leaves
I generally wear a size 8 or medium in dresses, tops, jackets and pants (or 29 or 30 in jeans), so thats what Im wearing in these looks unless I tell you otherwise
By showcasing the chest area, your face and neck can be visually elongated and balance out the effect
