Kale & Avocado Salad

RAW . VEGAN

Perfectly simple and yet so fresh, tasty and filling. Kale is known as "the king of greens" and this salad is a fantastic way prepare it raw.

Kale & Avo Salad is a classic dish I've taught so many times in live classes and, as simple as it is, never fails to wow people.

Prepare this for lunch, dinner or as a side dish and you family will love you for it.

INGREDIENTS

6 large stems of Curley Kale (or about 4-6 cups ready chopped kale) 2 large ripe Avocados 10 Cherry Tomatoes Handful Pumpkin Seeds or any of your favourite seeds Juice of 1 small lemon / or half a large one Extra Virgin Olive Oil (good quality please!) Himalayan Pink Salt

METHOD

1. Tear bite-size pieces off the leafy parts of the kale. Remove any thick spines from the leaves. You can keep the stems for juicing.

2. Wash and dry the leaves in a salad spinner and place in a mixing bowl or large salad bowl.

3. Drizzle over the lemon juice, a good slug of olive oil and and good pinch of salt. You want enough to coat, but don't drown it in oil.

4. Use your hands to massage the juice, oil and salt into the leaves until they soften and wilt down. A minute or so is usually long enough.

5. Cut one Avocado in half, remove the pit and scoop out the flesh onto your chopping board. Cut into small pieces and add this to the kale. Again use your hands to massage the avocado into the leaves to form a creamy dressing.

6. Cut the other Avocado in half, remove the pit and slice into chunks. Add the chunks to the salad along with the Pumpkin seeds and toss well. Slice the Tomatoes in half and add those too.

7. Serve straight away, or leave to marinate for a couple of hours and the leaves will soften more.

NOTES

The longer you leave this salad to marinate, the softer the leaves will become. It still tastes great the next day so is perfect for a lunchbox!