Mediterranean Kale Salad

2 - Lunch, 4 - FarmOne - Salads, 5 - FarmOne - Mushrooms, LCD – All Recipes, LCD – Best, Salad

Difficulty: Easy Servings: 4 Source:

Ingredients

1 bunch Kale de- stemmed

1/3 cup Currants

1/2 cup Red bell pepper diced

1 whole Avocado diced

Dressing:

2 tbsps Olive oil

2 tbsps Lemon Juice

1/2 teaspoon Celtic or Sea Salt

Description

(GF, NF, DF, V)

Designed by Julie Mitsios Raw Foods Chef & Owner of “Earth to table” Raw foods Café, Bondi Junction.
www.conscious-choice.com

Directions

Chiffonade the kale into very thin ribbons or chop in your food processor for a quicker result.

Add the dressing ingredients to the kale and massage well with your hands for a few minutes to soften the kale and make it easier to digest. The mixture should take on a ‘cooked’, broken down appearance.

Toss with remaining ingredients and serve.