In the Kitch

Our Recipe of the Week:  Kale Salad

Ingredients:
1 large bunch dino kale, de-ribbed, and chopped into thin pieces
1 avocado, diced
1/4 cup hemp seeds
1 cup strawberries, sliced
Dressing:
1/8 cup fresh squeezed lemon juice
1/4 cup olive oil
1 clove garlic, minced
Sea salt to taste

Instructions:

  1. Put chopped kale into a large bowl.
  2. Add the diced avocado and pour in dressing
  3. Massage greens, avocado and dressing as though “wringing” out the greens so that the leaves are fully coated and absorbing the moisture.
  4. Add hemp seeds and sea salt to taste.
  5. Let sit for 30 minutes and re-toss.
  6. Add sliced strawberries and serve.

*This salad is great because it will not wilt after a few hours. If you have leftovers, it will be great the next day!

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