
Juice of 3 lemons (about 1/2 cup) | |
2 teaspoons olive oil | |
2 cloves garlic, minced | |
1/2 teaspoon sugar, if desired to sweeten it up | |
salt and black pepper, to taste | |
2 bunches kale (about 6-8 cups), desteemed and finely chopped | |
1 red bell pepper, diced | |
1 orange bell pepper, diced | |
1 yellow bell pepper, diced | |
1 cup shredded carrots | |
1/2 small red onion, diced | |
1/2 cup chopped cilantro | |
1/3 cup chopped parsley | |
1/4 cup roasted almonds | |
1/2 avocado, diced |
1. | To make dressing: place lemon juice, olive oil, garlic, sugar, and salt in bowl; whisk together until combined and set aside. |
2. | In a large bowl, toss kale, bell peppers, onions, and carrots together. Add dressing, cilantro, and parsley. |
3. | Use hands to massage kale with dressing; this is important so that the kale absorbs the dressing. Place in refrigerator for 30 minutes to an hour to let flavors soak in. |
4. | Before serving, toss salad again. Top with almonds and avocado. Makes 4 servings. Enjoy! |
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