The lemon juice vinaigrette tenderizes the kale leaves making this a surprisingly light salad.
1 large bunch of kale (wash, spin dry, stemmed)
1or 2 avocados (large dice)
½ of a red onion, chopped
½ cup sunflower seeds (roasted, no salt)
1 lemon, juiced
¼ cup extra virgin olive oil
2 garlic cloves, minced
¼ tsp sea salt (or less)
Fresh ground pepper, to taste
Other good options to jazz up the salad:
Shredded carrot, feta cheese, dried cranberries, sliced almonds (no salt)
In a blender put lemon juice, garlic cloves, olive oil, sea salt and pepper.. Blend until smooth.
In a large salad bowl, place kale, avocados, red onion and sunflower seeds. Toss with vinaigrette. Enjoy!!
Prairie Health Companion 2015