One cup of raw chopped kale includes 33 calories, 7 grams of carbs, 1 gram of fiber, 2 grams of protein, and 29 mg of sodium. Each serving also comes with sufficient sources of vitamins A, C, and K as well as calcium and iron.

Remove the stems and break the leaves apart from one large bunch of kale and toss into a large salad bowl.
Massage the kale leaves for approximately 2-3 minutes to tenderize (which will reduce the volume by about half).

Once finished massaging you can prepare the dressing by blending the ripe avocado with lemon juice, tamari and water.
Toss the kale with the dressing, then chop all remaining ingredients and toss with the dressed kale.

For The Dressing:
1 Ripe Avocado
2 Tbsp Water (more or less for desired consistency).
1 Tbsp Tamari
Juice of 1/2 Lemon

Salad Ingredients:
1 Bunch of Kale
1/2 Sliced Yellow Pepper
2 Tbsp Cranberries
1/2 C Grape Tomatoes (halved)
2 Tbsp Pine Nuts
1 Carrot or Parsnip (julienned)
2 Tbsp Hemp or Chia Seeds

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