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Kale & Avocado Salad

First, let me apologize for the not so pretty picture… I took this at my desk at work, and wasn’t thinking at the time it would be on the blog… But decided to post it anyways because it’s one of my favorite items in the Whole Foods prepared food section. Filled with lots of nutritious veggies, I can never pass up getting some when I see it…

Since kale is in season, I’ve been using it more and more in my weekly routine. Usually I will sauté it or add it to scrambled eggs because the leaves can be tough int their raw form. The beauty of this salad is that adding the lemon juice helps to soften the kale, but it keeps all its nutritional value since you aren’t cooking it. The avocado gives it creaminess that rivals a dairy-based dressing, and adds protein as well.

Though I converted this salad to make a large lunch portion, you can increase it to serve more people. It is a great side salad or can served with chicken or tofu, or use raw sunflower seeds or peptias in the place of the cashews. There are a lot of possibilities, so use whatever you have on hand!

Kale & Avocado Salad

Adapted from Whole Foods Recipes

Serves 1 – Can double/triple how you see fit to serve more

2 c Kale leaves, rinsed, removed from stems and cut into ribbons
1 carrot, peeled and shredded (I just used my peeler, and cut the peels in half)
1/2 c red onion, cut into thin slices
1/4 c whole or pieces of raw cashews
1/4 c currants
1 small avocado or 1/2 large avocado
1 tbsp Braggs Amino Acids or Wheat Free Tamari or soy sauce
1.5 tbsp lemon juice

Combine kale, carrots, red onion, and avocado. Mash the avocado with a fork so it is broken down and mixed in with the kale. Mix the amino acids and lemon juice in a separate bowl and then combine with kale and other veggies. Let sit at room temperate for at least 30 minutes*. Add cashews and currants right before serving, mix well.

*Salad can be mixed before hand and kept in the fridge. I made at work, so I added the avocado and dressing when I got to work in the morning, put in the fridge and took out 30 minutes before I wanted to eat lunch.

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