Kale and Avacado Salad

Kale and Avocado Salad

Kale, about 4 cups after chopped kale avacado salad

1 Tbsp olive oil

Pinch of sea salt

1 ripe avocado, chopped

10 cherry tomatoes, halved

2 green onions, sliced

½ lemon, juiced

Pull the leaves from the kale stems (avoid using the hard, bitter stem) and chop into very small pieces. Add olive oil and salt and massage it to soften the kale leaves. Add the chopped avocado, tomatoes, green onion, lemon juice and toss.

Note: You can use this technique to make kale the base of your favorite salad.

Recipe Courtesy of  Nela McHugh of  Simply for Life

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