Raw kale avocado salad
Fresh kale and ripe avocado come together in this colorful and nutritious salad. Tossed with tangy dressing for a burst of flavor in every bite.
Ingredients:
- 1 bunch kale, deveined + chopped
- 1 small avocado or 1/2 large avocado
- 1/2 lemon, juiced
- 1/2 cup fresh tomatoes, chopped
- 2 tablespoons sunflower seeds (preferably toasted, but un-toasted for a fully raw salad)
- a pinches cumin
- salt + pepper to taste
Instructions:
- Combine the kale and avocado in a bowl. Gently knead the avocado into the kale using your hands until the greens become softer and smaller, which should take a few minutes. Squeeze the lemon juice over the mixture and stir well.
- For toasting the sunflower seeds, place them in a skillet and cook on medium-high heat. Stir occasionally until they turn golden brown and release a fragrant aroma, approximately 5 minutes. Alternatively, you can toast them in a preheated oven at 180 °C for 10-20 minutes. You can omit this step if you prefer to maintain the salad's raw state.
- Mix the sunflower seeds with the kale, onions, and tomatoes. Season with salt, pepper, and a dash of cumin. Toss everything together and serve! Store leftovers in a sealed container in the refrigerator.
Summary:
- Calories: 371 kcal
- Fat: 28 g
- Protein: 11 g
- Carbs: 30 g
- Potassium: 1705 mg
- Magnesium: 141 mg