Kale is the supreme king of the leafies and the ruler of this prevention-rocks salad. Serve it solo, with your favorite cooked grain, or wrapped in nori or a gluten-free tortilla. Crown your kale creation by adding chopped fresh herbs or your choice of diced vegetables. If you want to be fancy, serve the salad wrapped in a cucumber slice.
To see more from Kris Carr, check out kriscarr.com!
Ingredients
- 1 cup 1 bunch kale, any variety, shredded by hand
- 1 cup diced bell peppers, red, yellow, or orange
- 1/4 chopped parsley
- 11/2 tbsp avocados, pit removed and chopped
- 2 tbsp flax oil
- 11/2 lemon juice
- Sea salt, to taste
- Pinch of cayenne, to taste
Directions
In a medium mixing bowl, combine all ingredients. Massage and mix with your hands to “wilt” the kale and cream the avocado (this should only take a minute or two), and serve.
Note from Chad: Many of my recipes have been influenced by cultural experiences, twists on favorite childhood meals, or newly discovered ingredients. Few dishes have proven to be as timeless and beloved as this kale salad.
