Yield: 2 salads
1 bunch curly kale, chopped and de-stemmed 1 avocado, sliced 1 TB. freshly squeezed lemon juice 3 TB. olive oil 2 pinches sea salt Dash cayenne
In a large bowl, place kale and avocado. In a small bowl, combine lemon juice, olive oil, sea salt, and cayenne. Pour dressing over kale and avocado, massage kale thoroughly with your hands until it becomes soft, and serve.
Variation: Top with chopped cucumbers, radishes, shredded carrots, and/or Brazil nuts.