Kale Salad!


Okay, I know these two words elicit fear and, perhaps, revulsion from many of you.  Nonetheless, I’m here to tell you that true joy really can come from their combination!  Here’s a lunch I’ve been whipping up lately.  It’s delicious, filling, nutritive, and calorically reasonable.  A perfect combo.

1 big bowl kale (4 big leaves minus stalk)


1 150 g avocado (250 cal)


1 medium lemon (the juice of)


3 tablespoons apple cider vinegar (with mother)


1/4 cup raw sunflower seeds 


1 medium off-the-vine tomato.


Rip or chop the kale into bite sized pieces.  Cut and scoop the avocado into the kale.  This is where it gets messy.  And fun! Take your hands, and squeeze/mush the avocado into the kale leaves.  Yay!  Use a citrus juicer to get the juice out of the lemon (to avoid lemon seeds in the salad…not toxic but not necessary and unpleasant to chew).  Pour on.  Measure three tbsps of ACV.  pour.  Mix in chopped tomato, sunflower seeds and salt/pepper to taste.  

If you are making this salad to eat for lunch at work, I highly recommend that you take the sunflower seeds separately in a baggie or container so they are not soft/mushy by consumption time!  These are some of my favorite containers for lunch salads and accoutrements (they seal great and minimize plastic leaching!).

410 healthy calories.  If you’d like to slash your calories, you can half the avocado and/or sunflower servings and the salad remains tasty.


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