Recipe by Chad Sarno, www.RawChef.org (submitted by Lisa Weinstein, North Salem, NY)
1 head kale, shredded
1 c tomato diced
1 c avocado chopped
2.5 T olive oil
1.5 T lemon juice
1 t celtic sea salt
1/2t cayene (we only use a dash)
- Toss all together, squeezing as you mix to 'wilt' the kale and cream the avocado. (Wilting makes the kale easier to digest as well as making it tastier). Serve immediately. Add chopped herbs for variety.
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