For the Kale:
5 cups curly kale, chopped
The juice of 1/2 lemon
A sprinkle of salt
For the Avocado Dressing:
1/2 avocado
The juice of 1 lemon
2 tablespoons apple cider vinegar
2 tablespoons raw honey
1 teaspoon avocado or olive oil
1/4 teaspoon sea salt
Add ins:
1/4 cup dates, chopped
1/4 cup pecans, chopped
1. Remove the stems from the kale, cut the leaves into small strips or pieces, and place the kale in a large mixing bowl.
2. Add the lemon juice and salt to the kale, and then place the bowl in the refrigerator to sit.
3. Blend the ingredients for the dressing on high until the mixture is smooth and creamy.
4. Remove the kale from the refrigerator and mix the dressing with the kale until it’s well-coated.
5. Mix in the chopped dates and pecans.
6. Refrigerate the salad overnight (or AT LEAST a few hours).
7. Enjoy!
Quinoa is another great addition!