Serve this salad alone as a super food meal or serve it over cooked quinoa with a bean soup. If you plan to keep the salad for a few days in your refrigerator then wait to add the avocado to each individual serving. Feel free to add other seasonal vegetables to the salad. Grated carrots, grated beets, diced heirloom tomatoes, or chopped parsley would all be delicious.
Ingredients
Salad
1 bunches
curly kale
chopped
(about 8 to 10 cups)
2
avocados
diced
1 cups
raw sunflower seeds
(soaked for 4 to 6 hours)
Dressing
4 tablespoons
extra virgin olive oil
1 large
lemons
juiced
(about 4 tablespoons)
1 cloves
garlic
crushed
½ teaspoons
sea salt