Ingredients

The following ingredients have 4 Servings
  • For the Vinaigrette:
  • Juice of 3 lemons (about 1/2 cup)
  • 2 teaspoons olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon sugar, if desired to sweeten it up
  • salt and black pepper, to taste
  • For the salad:
  • 2 bunches kale (about 6-8 cups), desteemed and finely chopped
  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 cup shredded carrots
  • 1/2 small red onion, diced
  • 1/2 cup chopped cilantro
  • 1/3 cup chopped parsley
  • 1/4 cup roasted almonds
  • 1/2 avocado, diced

Instruction

  • To make dressing: place lemon juice, olive oil, garlic, sugar, and salt in bowl; whisk together until combined and set aside.
  • In a large bowl, toss kale, bell peppers, onions, and carrots together. Add dressing, cilantro, and parsley. 
  • Use hands to massage kale with dressing; this is important so that the kale absorbs the dressing. Place in refrigerator for 30 minutes to an hour to let flavors soak in.
  • Before serving, toss salad again. Top with almonds and avocado. Makes 4 servings. Enjoy!