Kale + Avocado Salad with Quinoa + Citrus

My favorite way to eat kale…RAW! Cooking kale can actually kill some of its cancer fighting properties. You want to reap in all of the nutritional benefits of this anti-inflammatory leafy green, as it’s full of vitamin k, vitamin c, beta carotene, calcium, and antioxidants! “Massaging” the kale is a great technique perfect for a salad like this. It helps to break it down so it’s a bit more tender and easier to digest, without loosing it’s nutritional value.

Fresh, nutty and hearty, this salad is a great lunch or mid-day snack to help you power through your day. Like most of my recipes, this is easy to throw together if you do a little preparation at the start of your week. Have some cooked grains, toasted nuts, and fresh greens on hand and you’ve got yourself a meal.

Kale + Quinoa Salad with Citrus

{Yield: 2}

1/2 bunch kale, stems removed and sliced into ribbons

Celtic or Himalayan sea salt

freshly squeezed lemon juice from one lemon
splash extra-virgin olive oil
1/2 avocado, pitted and diced
1/4 cup cooked quinoa

1 mandarin orange or 2 clementines, peeled and segments separated

1 handful walnuts, toasted

In a large bowl, massage the kale with a good pinch of sea salt until the leaves become a bit more pliable. Add in the lemon juice and splash of the olive oil and continue to massage until moistened. Add the avocado and, again, massage with fingers until well combined. Toss in the quinoa, walnuts and orange segments. Drizzle with more olive oil, if needed, and sprinkle with sea salt or Bragg’s Liquid Aminos, to taste.

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