Ingredients
- 1 bunch kale, stems removed, leaves chopped
- 1 avocado, pit removed and chopped
- 1 orange bell pepper, chopped
- 1 small red onion, thinly sliced
- Juice of one whole lemon
- 1/8 cup grapeseed or olive oil
- Salt to taste
Make it step by step
- Wash the kale, pat dry and remove the leaves from the stems (you can save the stems to add to a smoothie or a sautéed veggies – they have a lot of nutrition so don’t discard!). Chop the leaves and place in a large salad bowl. In a bowl (or blender), combine the oil and lemon juice and mix until very well combined. Pour the lemon & olive oil over the kale leaves and toss. The acid from the lemons will help soften the kale leaves a little. Chop the remaining vegetables, add to the salad and toss everything together. Sprinkle a little salt over the salad if desired. Serve in heaping portions and enjoy your mass of amazingness!
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Julia Mueller, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.