SERVES
3-4
DIFFICULTY
EASY
PREP/COOK TIME
10mins
(Recommend 1hr refrigeration after preparation)
INGREDIENTS |
|---|
| 8 cups chopped kale leaves (about 2 bunches, tough stems removed) |
| 1 diced avocado |
| 1 cup roughly chopped walnuts |
| DRESSING |
| 3 tablespoons freshly squeezed lemon |
| 3 tablespoons extra virgin olive oil |
| 2 large garlic cloves, mashed |
| ¼ teaspoon fine sea salt |
| Optional Toppings/Add-ins: |
| Chopped toasted nuts or seeds, roasted pumpkin, chopped seeded cucumber |
DIRECTIONS |
|---|
| STEP 1. Place the kale in a large bowl. |
| STEP 2. In a small jar, place the lemon juice, olive oil, garlic and salt. Screw on top (tightly) and shake vigorously for 30 seconds; pour over kale, tossing to combine. |
| STEP 3. Cover the bowl with foil or plastic wrap and refrigerate for 1 hour. |
| STEP 4. Toss salad again and add walnuts. |
| STEP 5. Season with additional salt and pepper to taste. If desired, add any of the suggested topping/add-ins. |
TIP!
Use this as a side dish with some chicken wings, or seared salmon.
