Ingredients1 head lacinato kale
½ cup kalamata olives
1 Hass avocado
1 cup julienned cucumber
½ cup walnuts
Dulse, flaxseed oil, or seasoning blend such as Herbamare or our 118 all-seasoning blend (available at 118degrees.com) (Optional)
PreparationBegin by slicing avocado in half length-wise. Remove pit, scoop out the soft flesh inside, and dice. In a large mixing bowl, combine with all the other salad ingredients (except kale). De-stem the kale by pulling alongside the main stem. Layer piece over piece on a cutting board and roll tightly; then chiffonade into thin strips ¼-inch in thickness. Toss vigorously with other ingredients, massaging the oils of the avocado into the kale so that it becomes soft. This technique creates a texture that is gentler on the palate and more universally enjoyed.
This recipe was taken from HealingLifestyles.com & was written by Jenny Ross in Raw Basics (Hay House,2011)