Ingredients
Directions
Add the smashed avocado to a medium-size salad bowl.
Add the kale and massage the avocado into the kale with a potato masher or a pair of salad spoons for 1 minute or until the kale softens.
Mix in the onion, radish, lemon juice, and pumpkin seeds.
Add salt and pepper to taste, if using.
Chef's Notes
Substitutions
In place of kale, use any green you have on hand. You won’t need to massage other greens as long as the kale. Instead, gently coat the greens with the avocado using kitchen tongs or salad spoons.
Add sunflower seeds In place of the pumpkin seeds.
If you don’t have seeds on hand, use cashews, peanuts, walnuts or pistachios.
Lime juice can stand in for the lemon.
Try some tahini in place of the avocado. Start with ¼ cup tahini, massage into the kale and add more as needed. Or, use the Lemon Tahini Sauce!
Layer it up
Pickled beets taste delicious on this!
Add more herbs like oregano or dill.
Make it a meal! Add Moroccan Baked Chickpeas or organic tofu or tempeh and an organic whole grain to make it a complete salad bowl.
Add a dollop of cashew cheese.
Add vegetables from the refrigerator that appeal; carrots, organic tomatoes, and shredded red cabbage would all be great.
Sprinkle sesame seeds and/or hemp seeds on top for added calcium and omega-3’s, respectively.
Toss in some kimchi or sauerkraut.
Recipe from WHOLE Life Club (WLC).
Ingredients
Directions
Add the smashed avocado to a medium-size salad bowl.
Add the kale and massage the avocado into the kale with a potato masher or a pair of salad spoons for 1 minute or until the kale softens.
Mix in the onion, radish, lemon juice, and pumpkin seeds.
Add salt and pepper to taste, if using.
