Avocado Kale Salad

Looking to boost your intake of green leafy vegetables?  Spring is the perfect time for boosting your intake of green leafy vegetables and for eating salads.  The cool thing about this is that you can have fun creating fun, nutritious and refreshing salads.

You can avoid getting bored from eating green leafy vegetables by creating flavorful, nutritious, beautiful salads.  You will never look at green leafy vegetables the same.

The recipe that I am using for the Avocado Kale Salad is from the Rainbow Green Live-Food Cuisine by Dr. Gabriel Cousens.  I love this book because it is packed with information that help you make better food choices, but it also has tons of recipes.  I encourage you to add this book to your library.

Key Ingredients and their Benefits

Lacinato/Dinosaur/Tuscan/Black Kale

• Supports the body in the detoxification process
• Anti-inflammatory properties
• Helps prevent cancer
• Helps lower cholesterol
• Good source of calcium, magnesium and manganese

Avocado

• Promotes heart health
• Promotes blood sugar regulation
• Optimizes absorption
• Anti-inflammatory properties
• Good source of vitamin E

Tomato

• Supports bone health
• Provides cardiovascular support
• Excellent source of vitamin C and beta-carotene
• Anti-cancer benefits
• Anti-oxidant benefits

Celtic Sea Salt

• Alkalizes the body
• Helps balance blood sugar
• Provides electrolyte balance
• Builds immunity
• Helps prevent muscle cramps

Lemon Juice

• Alkalizes the body
• Helps with weight loss
• Aids in digestion
• Anti-cancer properties
• Rich in vitamin C

Celery

• Diuretic
• Cleansing
• Anti-inflammatory properties
• Helps regulate blood pressure
• Helps prevent cancer

Avocado Kale Recipe

Ingredients

• 1 bunch of Lacinato Kale
• 1 large tomato
• 1 avocado
• 1 stalk celery
• 1/4 cup olives
• 2 tablespoons olive oil
• 2 teaspoons lemon juice
• 1 teaspoon Celtic sea salt or Himalayan Pink salt
• Optional:  1 tablespoon hemp seeds (my addition)
• Optional: 1 cup olives any variety, 1/2 cup dulse, 1 cup shredded veggies, or 1/2 cup pine nuts

Directions

• Remove part of kale stem and finely chop leaves into a bowl.
• Add salt and massage well until kale wilts.
• Add lemon and massage again.
• Add tomato, olives.
• Blend avocado, olive oil, and celery to cream and pour over salad.
• Mix well to completely coat the kale leaves.
• The order in which you add the ingredients is crucial;  if you add the oil too early the kale will not wilt as well.

Kale is one of the most nutrient-dense foods you can buy.  Make sure you add kale to your diet.

Enjoy!