- 2 bunches kale
- 1 1/2 tsp. Himalayan salt
- 3 Tbsp. lemon juice
- 4 Tbsp. olive oil
- 1 clove garlic, minced
- 1 large avocado, mashed
- 1/4 – 1/2 c. sliced green onions
- 2 c. cherry tomatoes, halved
- Remove stems from kale. Roll kale and cut into strips (chiffonade).
- Place in large bowl and add salt, lemon juice and oil. Massage well.
- Add garlic and avocado and mix well. Add green onions and tomatoes.