Avocado and Kale Delight

Submitted by Chef Joey Z.

"Raw Vegans will definitely like this one. It's really tasty. I didn't follow the directions exact because I wanted to keep my tomatoes and avocado a little on the chunky side so I didn't add them until after the kale was massaged. I also cut back on the cayenne because neither my DH or I care for our food too hot or spicy. According to the recipe this is a good for your heart and cholesterol. I got the recipe from Gone Vegan."

 

• Ready In: 15mins
• Ingredients: 7
• Serves: 4

ingredients

• 1 head kale (shredded-I used the dinosaur)
• 1 cup tomatoes (chopped)
• 1 avocado (chopped-I used two)
• 2 tablespoons grapeseed oil (or olive)
• 1 tablespoon lemon juice
• sea salt
• 1⁄2 teaspoon cayenne

directions

1. Removed the tough stems from the kale and then shred it. Now I am not sure how one would shred kale, so I cut it up by rolling the leaves and slicing them thin. This is called Chiffonade.
2. Cut up the tomato in pieces. Remove the avocado from it's rind, discard the seed and cut it up in pieces.
3. Now this is where I changed the recipe. I added the oil, lemon juice, salt and cayenne to the kale and massaged it for a few minutes to help break down the kale. Believe it or not it does actually tenderize the leaves. I don't like kale raw as a rule, but this I will eat. I liked that I left the tomato and avocado in pieces, I think I liked this texture better.
4. If you want you can add all the ingredients together and massage it. It will be mushy, but this is up to you how you'd like it.
5. That's it, you're done. Put it in a dish and eat. It's filling.
6. Bon Appetit!