Rating5/5 (from 1 ratings)5
Yield1 Serving for a hungry person
3 cup Kurly Green Kale Leaves, Tough stem removed
½ cup Celery (Use inner ribs w/ leaves), Thinnly sliced
2 teaspoon Sherry Vinegar
1 tablespoon Fresh Squeezed Orange Juice
1 tablespoon Olive Oil
1½ teaspoon Salt
¼ teaspoon Black Pepper
1 Avocado , Cubed & Salted
Place vinegar, orange juice, olive oil, and pepper in large mixing bowl and whisk together.
Remove Kale from tough stem and julienne (cut into thin 1/8 in strips. This can be done easily by ripping kale into 2 inch or so wide strips, stacking it up and chopping the thin strips). Add Kale to the bowl and sprinkle 1 teaspoon of salt on it (this will help to break down the kale and encourage it to release its water). Toss the kale with the salt and dressing making sure to get everything incorporated.
Cut celery on a slight diagnal and ensure that slices are thin rather than big chunky cuts of celery. Add celery to the bowl and toss again.
Place salad in the fridge to marinate for at least a 1/2 hour. Once ready to eat cut avocado in half, take the seed out, and sprinkle both sides evenly with the remaining 1/2 teaspoon of salt. Cut the avocado into cubes and then scoop out onto the top of the salad, toss gently and serve.
VIBRANCE's ThoughtsBy VIBRANCE
This reminds me of the flavors I ate when I was in Spain this year and it is delicious!
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