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.