5 Kale leaves separated from stem
1 roma tomato diced
1/4 red onion chopped
juice of 1/2 a lemon
I use my hands to mix all ingredients together and kind of "smush" the avocado to coat the kale and veggies! The lemon juice in this recipe really helps take out that little bit of natural bitterness of the kale.
I served this salad with baked Salmon and zucchini spears for a healthy balanced meal.
Season Salmon filet with cayenne pepper, old bay seasoning and garlic. Bake at 350 for 30 minutes.
Toss the zucchini spears with coconut oil, nutritional yeast & garlic and bake at 350 for 30 minutes, then broil for 5 minutes