Raw Kale Avocado Salad

1. 1

   In a bowl, add the kale and avocado. Using your hands, massage the avocado into the kale until the greens have wilted and reduced in size, a few minutes. Squeeze in the lemon and mix until incorporated.

2. 2

   To toast the sunflower seeds, add them to a saute pan and cook over medium-high heat, stirring often, until golden brown and perfumed, about 5 minutes. You could also toast in the a 350-degree Fahrenheit oven for 10-20 minutes. Skip this step, if you want to keep the salad fully raw.

3. 3

   Add the sunflower seeds to the kale, along with the onions and tomatoes. Season with salt and pepper and a pinch of cumin. Toss and serve! Store in the fridge in an air-tight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.