• Dr. Bethany Klug

Avocado Kale Salad

1 bunch dinosaur or lacinato kale- stems removed and finely chopped 1 large tomato, diced 10 olives any variety (livingtreecommunityfoods.com) 1 avocado 1 stalk celery 2 Tbsp. olive oil 2 tsp. lemon juice Add kale to bowl and massage until tender. Add tomatoes and olives. Blend avocado, celery, olive oil and lemon juice in blender until creamy. Pour over kale mixture and toss until well coated.

Dr. Klug adapted this recipe from one in Rainbow Green Live Food Cuisine by Gabriel Cousens, MD.


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