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.