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2 bunches of Black kale
(optional) 1 bunch of green kale for a different texture
1 bunch of fresh spinach
1 purple onion (or 2 if you love your onions, which I do)
3-6 green onions
1-2 Avocados (depending on how saucy you like it)
1-2 limes (just juice)
sea salt to taste (I put quite a bit)
cayenne to taste (I put lots of this too, I love the kick)
The steps are very important here, make sure to follow them exactly.
Tear the kale leaves away from the stems.
Cut ends of spinach stems if too long.
Mix together and rinse.
Add fresh basil
Use your hands to tear the kale and spinach into small pieces, around one half to one inch in diameter. Can be smaller or a bit bigger. This part can take a little while.
Dice purple and green onions. (These can be added now or after the squishing part.)
Peel and seed the avocado(s) and throw into the salad. They do not have to be chopped since they are about to be squished with your hands.
Add sea salt and cayenne.
Add lime juice.
Use your hands to squish everything together. This should take about 5-10 minutes. The salad should look almost like itâ€™s been cooked.
If you havenâ€™t added the onions, do so now. I prefer to add the onions at the end because they keep their crisp and the purple ones donâ€™t get discoloured by the avocado and cayenne.
Dynamic.flare's ThoughtsBy dynamic.flare
Excuse the name, I tried to think of something creative lol.
Iâ€™m sure variations of this has been posted before but I have a slightly different way of doing it so I thought Iâ€™d add it anyway.
All of this must be done with a knife (no food processor) and your hands. Think love :) Your energy is transferred from your hands into the food.
All of the leafy greens must be fresh, green, and free from discolouration. It works best with black kale because of the texture when itâ€™s mushed long enough. A large mixing bowl is necessary. This salad starts out looking like it is a lot but after itâ€™s finished, it shrinks in size by quite a lot. It is very filling though and the portions Iâ€™ve included could feed about 2-3 people, although my husband could eat the whole thing himself because he loves it that much. Feel free to adjust portions to suit your taste. The avocado, lime, sea salt and cayenne create a dressing over the salad so oil is not necessary â€“ in fact, I believe it ruins the salad and makes it too soggy. The idea is to keep the salad green, but I sometimes add tomatoes to change it up a little. You can also throw chunks of avocado into it at the end.
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