Rainbow Kale Salad

RECIPE

1 head of kale (washed, stemmed, and chopped)

Juice of 1 fresh lemon

1/3 cup of red onion or shallot

1 tsp salt

1 avocado (chopped)

1 tomato (chopped)

2 carrots (shredded)

1/3 cup Extra Virgin Olive Oil

Cracked pepper

INSTRUCTIONS

In a large bowl, rub the salt into the kale until wilted and juicy. Add in the rest of the ingredients and gently toss everything together. Add cracked pepper (if desired) to top the salad. Keep refrigerated in a sealed glass bowl for 1-2 days.

Enjoy!

Color: GREEN
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