Nov 11
23
Raw Kale Avocado Salad Recipe
This salad tastes great and is just in time for Thanksgiving. It’s also great as filler for those of us tempted to eat too much turkey! And it’s great for weight loss for those of us that eat a little too much over the holidays.
Serve this salad alone as a super food meal or serve it over cooked quinoa with a bean soup. If you plan to keep the salad for a few days in your refrigerator then wait to add the avocado to each individual serving. Feel free to add other seasonal vegetables to the salad. Grated carrots, grated beets, diced heirloom tomatoes, or chopped parsley would all be delicious.
Salad:
* 1 bunch curly kale, chopped (about 8 to 10 cups) * 2 avocados, diced
* 1 cup sunflower seeds, soaked for 6 to 8 hours
Dressing:
* 3 to 4 tablespoons freshly squeezed lemon juice * 3 to 4 tablespoons extra virgin olive oil * 1 to 2 cloves garlic, crushed * 1/2 teaspoon Herbamare or sea salt * Freshly ground black pepper
Chop the kale into small pieces and add it to a large bowl. In a smaller, separate bowl whisk together the dressing. Add the dressing to the salad and gently massage it into the kale with your hands. This will soften it almost immediately. Then add the diced avocado. Drain and rinse the sunflower seeds and add them to the salad as well. Gently toss together. Serve. Thanks to Dr. Knowles of Network Family Wellness Center in Boulder for this recipe.
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