Avocado’s nuttiness is heightened by lemon juice, cayenne pepper and garlic powder, which are then massaged into the kale in this classic winter greens salad. The leaves of Tuscan kale are more tender than other varieties, so you can dig into this refreshing salad as soon as you start salivating for that quintessential kale crunch. This recipe comes to us from Lindsay of Cook. Vegan. Lover.
Serves 4
- 1 bunch Tuscan kale, washed & ripped into large pieces
- 1 avocado, chopped
- 1 lemon, juiced
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- dash of cayenne
- 1 tablespoon nutritional yeast*
*optional. Found in health food stores of the health food section of some grocery stores.
Place the kale and avocado in a bowl. Pour the lemon juice on and season with garlic powder, salt, pepper, cayenne and nutritional yeast, if using.
Massage the lemon juice, avocado and seasonings into the kale for 2-3 minutes, until evenly coated. Let sit for 5 minutes and enjoy!
(15 votes, average: 4.13 out of 5)
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