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Recipe By: karen knowler

KALE & AVOCADO SALAD

Ingredients

  • 8 generous handfuls of green curly kale
  • Sprinkle of Celtic sea salt OR Himalayan crystal salt
  • 1 Tablespoon of olive oil
  • 1 ripe avocado
  • 2 large tomatoes OR a handful of cherry or baby plum tomatoes
  • OPTIONAL: 2 spring onions
  • OPTIONAL: 8 sundried tomatoes in oil
  • DRESSING: Fresh lemon juice to taste (at least 1/2 a lemon)

Directions

Chop the kale up into small pieces measuring roughly 1-3cm square, and put into a bowl.
Add the olive oil and a small sprinkling of your chosen salt to the kale, and massage well into the leaves until they are glistening and look succulent.
Chop up 1 avocado into small pieces, add to the kale and massage in well, coating the leaves.
It is fine to leave pieces of avocado sitting amongst the leaves, as well as coating them.
Chop tomatoes into small pieces and add to bowl.
Similarly, finely slice the optional spring onions and sundried tomatoes – both of which I personally love.
Mix all ingredients well by hand – a very tactile and delicious experience!
Make sure that all ingredients are spread evenly throughout the bowl.
Sprinkle with some fresh lemon juice and serve as is, or pile high on to a plate and garnish with tomatoes, pine nuts or olives.

Tips:
By adding the oil and salt to the leaves the kale releases some of its moisture thereby, making it much juicier in both taste and appearance. This treatment of kale makes it truly delicious, making all the difference for many people who ordinarily don’t like kale as is.
Feel free to add whatever additional ingredients you desire to this basic recipe. As shown in the photo, this also works brilliantly with sprouted beans and/or grains, and can be bulked up as little or as much as you desire. There's no end to the variations that can be created!

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